CLASSIC HICKORY NUT CAKE

Classic Hickory Nut Cake image

As a girl, I'd help my dad and grandpa gather hickory nuts for Grandma's classic cake. We could hardly wait for dinner to be over so we could indulge in a generous slice.

Provided by Taste of Home

Time 45m

Yield 12-16 servings.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 cup finely chopped hickory nuts or walnuts, toasted
4 large egg whites
BUTTER FROSTING:
3/4 cup butter, softened
5 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 to 5 tablespoons half-and-half cream

Steps:

In a large bowl, cream the butter, sugar and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in nuts. In a small bowl, beat egg whites on high speed until soft peaks form; fold into batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and sugar on low speed for 1 minute. Beat in the vanilla, salt and enough cream until a fluffy consistency is achieved. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 470 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 309mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.