A unique and delicious tea cake with a rich, chewy, brownie-like texture. This simple recipe gets its lift entirely from beaten eggs and is loaded with brown sugar and nuts.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1½ cups | Cake Flour |
| ½ tsp | Salt |
| 3 | Eggs |
| 1 cup | Light Brown Sugar, packed |
| ¾ cup | Nuts, chopped |
| ⅓ cup | Melted Butter |
| ½ tsp | Vanilla |
Instructions
- Preheat your oven to 350°F. Grease your cookie sheets.
- Sift the cake flour, measure it, then sift it again with the salt.
- In a large bowl, beat the eggs with an electric mixer on high speed until they are thick and lemon-colored (about 3-5 minutes).
- Gradually beat in the brown sugar.
- On low speed, mix in the chopped nuts, melted butter, and vanilla.
- Gently fold in the flour and salt mixture with a spatula until just combined.
- Drop by rounded teaspoons far apart on the prepared cookie sheets, as they will spread.
- Bake for 12 to 15 minutes. Let them cool on the pan for a minute before transferring to a wire rack.
Note
This recipe contains no baking powder or soda. The leavening comes entirely from the well-beaten eggs, which results in a dense, chewy, delicious cookie with a unique cake-like quality.
