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Hickory Nut Cake

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Ingredients
  Soft butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Vanilla extract 1 Teaspoon
  Sifted cake flour 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Baking powder 2 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Chopped hickory nuts 1 Cup (16 tbs)
  Egg whites 4
  Fluffy white frosting 1 Cup (16 tbs)
Directions

Cream butter or margarine.
Add sugar gradually, beating until light.
Add vanilla.
Sift flour, salt, and baking powder.
Add alternately with milk to the first mixture, beating after each addition until smooth.
Stir in nuts.
Fold in stiffly beaten egg whites.
Pour into two 9-inch round layer-cake pans, greased and lined on the bottom with wax paper.
Bake in preheated moderate oven (350°F.) for about 25 minutes.
Let stand on racks until almost cold.
Turn out and peel off paper.
Spread Frosting between layers and on top and sides of cake.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Ingredient: 
Nut

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