Hickory Nut Cake recipe

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Ingredients

1 ½ cups white sugar
½ cup shortening
2 cups sifted all-purpose flour
2 tablespoons baking powder
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup finely chopped hickory nuts
1 cup milk
3 egg whites

Nutrition Info

164.9 calories
carbohydrate: 22.2 g
cholesterol: 0.8 mg
fat: 7.8 g
fiber: 0.6 g
protein: 2.5 g
saturatedFat: 1.6 g
servingSize: -
sodium: 157.5 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans. Sift flour, baking powder, nutmeg and salt together and set aside.

  2. In a large bowl, cream sugar and shortening until light and fluffy. Add flour mixture alternately with milk. Stir in nuts.

  3. In a separate clean bowl, whip the egg whites until stiff peaks form. Quickly but gently fold into the batter.

  4. Divide batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Recipe Yield

2 - 9 inch round pans

Recipe Note

This cake utilizes hickory nuts. Other nuts could be substituted if you don't have hickory nuts.

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