Hickory Nut Cake
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A home-kitchen version of hickory nut cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/2 c. butter
- 1 1/2 c. sugar
- 1 tsp. vanilla
- 2 c. cake flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 c. milk
- 1 c. chopped hickory nuts
- 4 egg whites, stiffly beaten
Method
Cream together butter, sugar and vanilla until fluffy.
Sift together flour, baking powder and salt.
Add with milk to creamed mixture.
Beat until smooth.
Fold in nuts and egg whites.
Pour into 2 greased 8-inch square pans.
Bake at 350° for 35 minutes. Cool and frost with sweetened whipped cream.
Sprinkle some chopped hickory nuts over top.
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