Hickory Nut Cake

Hickory Nut Cake

3

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

Ingredients

{{adjustedServings}} servings 165 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  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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Reviews

3
  1. 3 Ratings

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This recipe was very helpful for my history project. It is President Polk's favorite food.

It was really delicious, I tweaked the recipe slightly. I only used half the hickory nuts since they are difficult to deshell. I added 1/2c of dried pomegranates. Then I thought a lite glaze wou...

I've made this twice and love it. This is a 5 star dish for sure....