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Hickory Nut Cake Recipe

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Grandma made this cake often when I was a little girl, using nuts I collected.—Sue Gronholz, Beaver Dam, Wisconsin

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12-16 Servings
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 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.

Nutrition Facts: 1 serving (1 piece) equals 470 calories, 24 g fat (8 g saturated fat), 15 mg cholesterol, 180 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.

Hickory Nut Cake published in Taste of Home December/January 1996, p59

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