Hickory Nut Cake Recipe

Ingredients
<br>- 1 ½ cups white sugar
<br>- ½ cup shortening
<br>- 2 cups sifted all-purpose flour
<br>- 2 tablespoons baking powder
<br>- ½ teaspoon ground nutmeg
<br>- ¼ teaspoon salt
<br>- 1 cup finely chopped hickory nuts
<br>- 1 cup milk
<br>- 3  egg whites
<br><p></p>Directions
<br>step 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.
<br>step 2: In a large bowl, cream sugar and shortening until light and fluffy. Add flour mixture alternately with milk. Stir in nuts.
<br>step 3: In a separate clean bowl, whip the egg whites until stiff peaks form. Quickly but gently fold into the batter.
<br>step 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.
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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

Directions
step 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.
step 2: In a large bowl, cream sugar and shortening until light and fluffy. Add flour mixture alternately with milk. Stir in nuts.
step 3: In a separate clean bowl, whip the egg whites until stiff peaks form. Quickly but gently fold into the batter.
step 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.

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