Hickory nut cake

Hickory nut cake



  • sugar - 2 c
  • eggs - 3 item
  • vanilla - 1 tsp
  • 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 save a few for garnish - 1 c

How to make hickory nut cake:

Frosting:1/2 c. butter1 c. packed brown sugar1/4 c. milk or cream2 c. confectioners sugar1 tsp. vanilla 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. Stir in vanilla and nuts. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 45 to 50 minutes.

Frosting: Melt butter in saucepan. Add brown sugar. Boil 2 minutes. Add milk; bring to boil. Remove from heat. Cool to lukewarm. Beat in sugar and vanilla. Frost cake. Sprinkle chopped nuts on top.

Recipe categories: Desserts, Cakes, Breads.

Hickory nut cake
Average rating: 3.7 of 5, total votes: 3
Cook. Time: PT1H5M
Total Time: PT1H5M

Cause of complaint:

Related ingredients:
sugar, eggs, vanilla, milk
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