Hugonaut Torte

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Classic Charleston Dessert

Eggs 3ea
Sugar 1Cup
Flour 1/4 Cup
Salt large pinch
Baking Powder 1 1/2 tsp
Pecans, chopped 1 Cup
Apple, peeled and diced 1Cup

Preheat oven to 375.
With electric handheld mixer whip eggs until frothy. Slowly add sugar while continuing to whip. Slow speed to slow and add flour until mixed, salt and baking powder. Fold in pecans and apples. Put in 13x6x2 Pyrex baking dish.
Bake for 45 minutes, until top is brown and crispy. Allow to cool for 10 minutes.

Serve with either whipped cream or vanilla ice cream.

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