You are here

Hickory Nut Cake

Chef.at.Home's picture
Ingredients
  Shortening 3⁄4 Cup (12 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Cake flour 2 1⁄2 Cup (40 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Almond extract 1⁄2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Unsweetened chocolate 1 Ounce, grated
  Chopped hickory nuts 1⁄2 Cup (8 tbs)
  Chopped maraschino cherries 1⁄4 Cup (4 tbs)
  Egg whites 4
  Shortening 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Salt 1⁄8 Teaspoon
  Confectionery sugar 3 Cup (48 tbs)
  Milk 2 Tablespoon
Directions

In a mixing bowl, cream shortening and sugar.
Combine the flour, baking powder and salt; add to the creamed mixture alternately with water.
Add extracts, chocolate, nuts and cherries; mix well.
In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 30-35 minutes or until a wooden pick inserted near the center comes out clean.
Cool.
For frosting, cream shortening and butter in a mixing bowl.
Add extracts and salt.
Beat in sugar and milk.
Frost cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut
Interest: 
Everyday

Rate It

Your rating: None
3.855555
Average: 3.9 (18 votes)