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Hickory nut cake

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Ingredients/Components

sugar - 2 c
eggs - 3 item
packed brown sugar - 1 c
milk - 1 c
vanilla extract - 1 tsp
salt - 1/8 tsp
butter - 2/3 c
confectioners sugar - 2 c
baking powder - 2 tsp
all-purpose flour
milk or cream - 1/4 c
hickory nuts, chopped reserve a few halves for garnish - 1 c

How to make hickory nut cake:

Penuche Frosting:1/2 c. butter1 c. packed brown sugar1/4 c. milk or cream2 c. confectioners sugar1 tsp. vanilla extract 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 x 9-inch pan. Bake at 325° for 45 to 50 minutes. (Cake may be baked in 8-inch 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.

Recipe categories: Desserts, Cakes, Breads.

Rating:

3.3

Average rating: 3.3, total votes: 7

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