|Butter||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Egg yolks||6 , lightly beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Coarsely chopped walnuts||2 Cup (32 tbs)|
|Cream of tartar||1 Teaspoon|
|Icing sugar||2 Tablespoon (adjust quantity as needed)|
Gradually add sugar and beat together until light and fluffy.
Beat in egg yolks.
In a small bowl mix together milk, brandy, and vanilla.
Sift together flour and salt; add walnuts.
Beat egg whites until foamy, add cream of tartar and continue beating until stiff.
Fold into batter gently but thoroughly.
Pour into a greased and floured 20 cm tube pan and bake at 275Â°F for 21/2 hours.
Cool cake for 30 minutes.
Remove from pan and cool completely.
Sift icing sugar over top of the cake.