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Grandma's hickory nut cake

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Ingredients/Components

cups sugar - 2 item
cup butter - 2/3 item
eggs - 3 item
teaspoon salt - 1/8 item
teaspoons baking powder - 2 item
1/2 cups all-purpose flour - 2 item
cup milk - 1 item
teaspoon vanilla extract - 1 item
cup hickory nuts, chopped reserve a few halves for garnish - 1 item
Add eggs; beat on medium speed of mixer for 2 minutes
cup packed brown sugar - 1 item
cup milk or cream - 1/4 item
teaspoon vanilla - 1 item

How to make grandma's hickory nut cake:

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 and floured 13-in. x 9-in. 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. Yield: 16 servings.Penuche Frosting:1/2 cup butter1 cup packed brown sugar1/4 cup milk or cream2 cups confectioners' sugar1 teaspoon vanilla

Recipe categories: Desserts, Cakes, American.

Rating:

3.4

Average rating: 3.4, total votes: 5

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