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Hickory Nut Cake

 Hickory Nut Cake
Grandma made this cake often when I was a little girl, using nuts I collected.—Sue Gronholz, Beaver Dam, Wisconsin
12-16 ServingsPrep: 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;

2 of 2

Hickory Nut Cake (continued)

Directions (continued)

  • 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.
Nutritional 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.