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Grandma's Hickory Nut Cake

This recipe's more than a recipe to us—it's a family tradition, three generations old. The frosting's a must—otherwise it's not the "true" cake! We have a timber stand with hickory trees on our farm, so getting enough nuts is easy. The problem is finding someone to crack and pick them and the "someone" usually ends up to me! I bake a lot of pies, cakes, rolls and bread. Three of

16 ServingsPrep: 30 min. Bake: 45 min.

Ingredients

CAKE:
2 cups sugar
2/3 cup butter
3 eggs
1/8 teaspoon salt
2 teaspoons baking powder
2-1/2 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 cup hickory nuts, chopped (reserve a few halves for garnish)
PENUCHE FROSTING:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk or half-and-half cream
2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

Cream together sugar and butter for cake. Add eggs; beat on medium
speed of mixer for 2 minutes. Mix dry ingredients together lightly
with fork. Add dry ingredients alternately with milk. Mix well. Stir
in vanilla and nuts. Pour into greased 13-in. x 9-in. baking pan.
Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer
pans.) Cool. Make frosting by melting butter in a medium saucepan.
Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove

2 of 2

Grandma's Hickory Nut Cake (continued)

Directions (continued)

from heat; cool to lukewarm. Beat in sugar and vanilla. (May add
chopped hickory nuts, 1/2 cup if desired.) Frost cake. Yield: 16
servings.

Nutrition Facts: 1 serving (1 slice) equals 469 calories, 19 g fat (9 g saturated fat), 78 mg cholesterol, 231 mg sodium, 70 g carbohydrate, 1 g fiber, 6 g protein.