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Classic Hickory Nut Cake

 Classic 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


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 1 teaspoon McCormick® Pure 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
  • 3/4 cup butter, softened
  • 5 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt
  • 4 to 5 tablespoons half-and-half cream


  • 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

2 of 2

Classic Hickory Nut Cake (continued)

Directions (continued)

  • pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat butter and sugar on low speed for
  • 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.
Nutritional 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.