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

Hickory Nut Cake

Ingredients

  • 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

Instructions

    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.


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