Hickory Nut Cake
Taste of Home
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Grandma made this cake often when I was a little girl, using nuts I collected.—Sue Gronholz, Columbus, Wisconsin
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min. + cooling
Ingredients:
- 3/4 cup shortening
- 1-1/2 cups sugar
- 2-1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup water
- 1/2 teaspoon vanilla extract
- 1 square (1 ounce) unsweetened chocolate, grated
- 1/2 cup chopped hickory nuts
- 1/4 cup chopped maraschino cherries
- 4 egg whites
- FROSTING:
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 3 cups confectioners' sugar
- 1 to 2 tablespoons milk
- 10 to 12 hickory nut halves, optional
Directions:
In a bowl, cream shortening and sugar until light and fluffy. 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 bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, cream shortening and butter in a bowl. Add extracts and salt. Beat in sugar and milk. Frost cake. Top with nut halves if desired. Yield: 12-16 servings.