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MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12-16 servings
TOTAL 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 or margarine, 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 mixing bowl, cream shortening and sugar. 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 mixing 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 wooden pick inserted near the center comes out clean. Cool.
For frosting, cream shortening and butter in a mixing bowl. Add extracts and salt. Beat in sugar and milk. Frost cake. Top with nut halves if desired. Yield: 12-16 servings.
Originally published as Hickory Nut Cake in Taste of Home December/January 1996, p59

Nutritional Facts

1 piece: 470 calories, 24g fat (8g saturated fat), 15mg cholesterol, 180mg sodium, 60g carbohydrate (40g sugars, 1g fiber), 4g protein.

  • 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 or margarine, 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
  1. In a mixing bowl, cream shortening and sugar. 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 mixing 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 wooden pick inserted near the center comes out clean. Cool.
  2. For frosting, cream shortening and butter in a mixing bowl. Add extracts and salt. Beat in sugar and milk. Frost cake. Top with nut halves if desired. Yield: 12-16 servings.
Originally published as Hickory Nut Cake in Taste of Home December/January 1996, p59

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