Hickory Nut Cake

Name: Hickory Nut Cake
Total time: 1 h 10 min
Ingredients: 2 cups sugar; 1 cup unsalted butter; 3 1/2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; 4 cups chopped hickory nuts; 4 egg whites, lightly beaten; 2 teaspoons vanilla extract

By Moira Hodgson

Total Time: 1 hour 10 minutes
Rating: (0)
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Ingredients

2cups sugar
1cup unsalted butter
3½cups flour
2teaspoons baking powder
½teaspoon salt
1cup milk
4cups chopped hickory nuts
4egg whites, lightly beaten
2teaspoons vanilla extract

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 325 degrees.
Step 2
Cream sugar and butter. Sift flour, baking powder and salt into mixing bowl. Add to butter-sugar mixture with milk. Stir in hickory nuts. Fold in egg whites.
Step 3
Bake for 1 hour in deep 9-inch baking pan. Be careful not to overbake; cake should not be allowed to dry out.

Tip

If cooking this cake in a fireplace, place it in a baking tin and put the tin inside a cast-iron Dutch oven. Heap coals on top of the lid. Hickory nuts, now in season, are sold in farmers' markets.