Hickory nut cake

Hickory nut cake

Ingredients/Components

• sugar - 2 c
• eggs - 3 item
• vanilla - 1 tsp
• packed brown sugar - 1 c
• milk - 1 c
• 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
• Add eggs
• nuts, chopped reserve a few halves for garnish - 1 c

How to make hickory nut cake:

Cream together sugar and butter. Add eggs. Beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a 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. (May be baked in 8-inch layer pans.) Cool.Penuche Frosting:1/2 c. butter1/4 c. milk or cream1 c. packed brown sugar2 c. confectioners sugar1 tsp. vanilla Make frosting by melting butter in a medium saucepan. Add brown sugar. Boil 2 minutes. Add milk. Bring to a boil. Remove from heat. Cool to lukewarm. Beat in sugar and vanilla. (May add chopped nuts, 1/2 cup, if desired.) Frost cooled cake. Yields 16 servings.

Recipe categories: Desserts, Cakes, Breads.