Hickory nut cake

Hickory nut cake

Ingredients/Components

• sugar - 2 c
• eggs - 3 item
• vanilla - 1 tsp
• milk - 1 c
• salt - 1/8 tsp
• butter - 2/3 c
• confectioners sugar - 2 c
• baking powder - 2 tsp
• all-purpose flour
• brown sugar, packed - 1 c
• milk or cream - 1/4 c
• hickory nuts, chopped - 1 c
• Add eggs and beat on medium speed for 2 minutes

How to make hickory nut cake:

Cream together sugar and butter. Add eggs and beat on medium speed for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts, saving some nuts for top of cake. Pour mixture into greased and floured cake pans. Bake at 325° for 45 to 50 minutes. Let cool.Penuche Frosting:1/2 c. butter1 c. brown sugar, packed1/4 c. milk or cream2 c. confectioners sugar1 tsp. vanilla Melt butter in saucepan. Add brown sugar and boil for 2 minutes. Add milk; bring to a boil. Remove from heat. Cool to lukewarm. Beat in sugar and vanilla. May add chopped nuts, if desired. Frost cake.

Recipe categories: Desserts, Cakes, Breads.