Cake Central › Recipes › Hickory Nut Cake

Hickory Nut Cake

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

Hickory Nut Cake


  • 1 1/2 cups white sugar 1/2 cup shortening 2 cups sifted all-purpose flour 2 tablespoons baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup finely chopped hickory nuts 1 cup milk 3 egg whites


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.


There are no comments yet
Cake Central › Recipes › Hickory Nut Cake