This recipe comes from the Nu-Wray Inn in Burnsville, North Carolina. It was published in "North Carolina's Historic Restaurants and Their Recipes", by Dawn O'Brien.

Ingredients

  • Cake:
  • 3 eggs
  • 1 cup sugar
  • 4 tablespoons cold water
  • 1 1/2 cups flour
  • 2 heaping teaspoons baking powder
  • Custard:
  • 1 quart milk
  • 5 eggs, minus whites of 2 eggs
  • 5 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • Topping:
  • 1/2 cup good wine, sherry
  • 1/2 pint whipping cream
  • 2 egg whites
  • any red jelly
  • 2/3 cup sliced almonds, toasted

Directions

Mix sugar and sour cream together; add slightly beaten eggs, salt, and spices. Pour into unbaked pie shell and bake at 425 degrees for 8 to 10 minutes. Reduce heat to 325 degrees and bake another 20 minutes or more.

A cup of undiluted evaporated milk plus one tablespoon of vinegar may be used in place of sour cream.

Sweetened whipped cream and pecans may be placed on top.



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Submitted 6/13/05.
Source: See Comments Section
Submitted By: Marlen
matchlessm@aol.com
Tipsy Cake