Best Classic Hickory Nut Cake Recipes
GRANDMA'S HICKORY NUT CAKE
This recipe's more than a recipe to us-it's a family tradition, three generations old. The frosting's a must-otherwise it's not the "true" cake! We have a timber stand with hickory trees on our farm, so getting enough nuts is easy. The problem is finding someone to crack and pick them and the "someone" usually ends up to me! I bake a lot of pies, cakes, rolls and bread. Three of our four children are now married, but with eight grandchildren, I still have plenty of takers for treats.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Cream together sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased 13x9-in. baking pan. , Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup if desired.) Frost cake.
Nutrition Facts : Calories 469 calories, Fat 19g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 231mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 1g fiber), Protein 6g protein.
HICKORY NUT CAKE
Delicacy, rich cake. Great for fundraisers.
Provided by Krista Hiner
Categories Cakes
Time 50m
Number Of Ingredients 18
Steps:
- 1. Prepare cake ingredients: Mix sugar, shortening and milk. Add sifted flour and other ingredients (alternating dry ingredients with milk ingredients). Add nuts. Fold in beaten egg whites. Bake at 350 in two layer cake pans for approximately 25 minutes.
- 2. Prepare filling and frosting: Blend flour and milk. Cook over low heat for 10 minutes to reach a thick paste. Cool to lukewarm.
- 3. Meanwhile, cream butter, sugar and pinch of salt. Beat with egg beater until fluffy. Fold in vanilla and nuts. Use about 1/2 of mixture for the filling between layers. The remainder mixture, add powdered sugar small amounts at a time. Spread the remaining mixture on top and sides of cake.
GRANDMA'S HICKORY NUT CAKE
This isn't a low-fat dessert, but it sure is yummy! Great for birthdays or holidays, potlucks, or just because you want some!
Provided by JenSmith
Categories Dessert
Time 1h20m
Yield 1 frosted cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- For the Cake: Cream together sugar and butter. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13x9-inch pan (or 2 8-inch round cake pans). Bake at 325 F for 45--50 minutes. Cool.
- For the Frosting: Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to a boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (You may add 1/2 cup chopped hickory nuts if desired.) Frost the cake and decorate with reserved hickory nuts.
Nutrition Facts : Calories 473.8, Fat 20.1, SaturatedFat 9.8, Cholesterol 77.9, Sodium 187.4, Carbohydrate 70.8, Fiber 1, Sugar 53.1, Protein 4.9
HICKORY NUT CAKE
Grandma made this cake often when I was a little girl, using nuts I collected.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 20
Steps:
- In a bowl, cream shortening and sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with water. Add extracts, chocolate, nuts and cherries; mix well. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, cream shortening and butter in a bowl. Add extracts and salt. Beat in sugar and milk. Frost cake. Top with nut halves if desired.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 180mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
HICKORY NUT PIE
My father use to make this pie when I was younger. I would go out in the woods looking for hickory nuts and remember having to shell them with a hair pin! It seemed like forever but the pie was worth it!-Carolyn Hayes, Marion, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat eggs just until blended but not frothy. Beat in the corn syrup, sugar, butter, vanilla and salt until blended. Stir in nuts. Pour into pastry shell. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Garnish with additional nuts if desired.
Nutrition Facts : Calories 457 calories, Fat 21g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 239mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
MRS. EDISON'S OLD FASHIONED RECIPE FOR HICKORY NUT CAKE
The Edisons' recipes were written during their lifetime, therefore the directions, measurements and styles of the recipes reflect the period in which they lived and their personal tastes. Because the recipes are original for the times, you will want to read them carefully and experiment liberally. We know you will enjoy a look at heir lives as well as their scrumptious recipes.
Provided by EdisonFordWinterEst
Categories Breads
Time 2m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cake: Mix sugar and butter scaint until a cream. Combine with milk, flour, baking powder, 6 egg whites beaten very stiff and vanilla. Ad the nuts, mix all together and bake in a moderate oven.
- Frosting: Let 1 ½ cups pulverized sugar boil until when put in cold water it becomes brittle. Beat the 2 egg whites until very stiff and add the sugar and beat until it gets cold. Flavor to taste.
Nutrition Facts : Calories 1473, Fat 79.2, SaturatedFat 26.7, Cholesterol 87, Sodium 1089.6, Carbohydrate 173.2, Fiber 9.8, Sugar 104.6, Protein 28.5
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