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Hickory Nut Cake

As a girl, I'd help my dad and grandpa gather hickory nuts for Grandma's classic cake. We could hardly wait for dinner to be over so we could indulge in a generous slice.

12-16 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 cup finely chopped hickory nuts or walnuts, toasted
4 egg whites
BUTTER FROSTING:
3/4 cup butter, softened
5 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 to 5 tablespoons half-and-half cream

Directions

In a large bowl, cream the butter, sugar and vanilla. Combine the
flour, baking powder and salt; add to creamed mixture alternately
with milk. Stir in nuts. In a small bowl, beat egg whites on high
speed until soft peaks form; fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
For frosting, in a large bowl, beat butter and sugar on low speed for

2 of 2

Hickory Nut Cake (continued)

Directions (continued)

1 minute. Beat in the vanilla, salt and enough cream until a fluffy
consistency is achieved. Spread between layers and over top and
sides of cake. Yield: 12-16 servings.

Nutrition Facts: 1 slice equals 470 calories, 20 g fat (10 g saturated fat), 42 mg cholesterol, 309 mg sodium, 71 g carbohydrate, 1 g fiber, 5 g protein.