Nut Cake

This recipe is another one of Mama's that I found scribbled on a small piece of paper... very simple and to the point! It's more like a pound cake consistency...Notice that she didn't mention what kind of nuts? Since nuts were very expensive and money was VERY tight back then, most people used things on hand. Having pecan trees around, I'd say she used pecans. You can decide what you'd like to use... maybe walnuts! I decided to try it with Pecans and I added a Peach Maple Sauce!

Cream: 1 cup butter 

           3 cups sugar 

Add: 6 eggs, one at a time 

Mix in: 3 cups plain flour
          1 cup sour cream 

Stir in: 2 cups nuts

Bake at 350 for 1 ½ hours.

To make the peach-maple sauce:  

1 cup pure maple syrup
1 cup packed light-brown sugar
1 stick unsalted butter
1 teaspoon coarse salt
1/4 cup heavy cream
2 sliced peaches

Combine maple syrup, light-brown sugar, 1 stick unsalted butter, and 1 teaspoon salt in a saucepan. Cook over medium-high heat, stirring, until sugar dissolves and liquid comes to a boil. Cook for 2 minutes more. Stir in heavy cream, and bring to a boil. Remove from heat; add sliced peaches. Let thicken, 5 minutes.