HICKORY NUT CAKE

Hickory Nut Cake image

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

Provided by clayton mckee

Yield 24

Number Of Ingredients 9

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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

Steps:

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

Nutrition Facts : Calories 164.9 calories, Carbohydrate 22.2 g, Cholesterol 0.8 mg, Fat 7.8 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 157.5 mg, Sugar 13 g