Hickory Nut Cake

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Submitted by Julia Barry

Hickory Nut Cake

Ingredients
  

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 4 egg whites
  • 1 stick butter
  • 1 1/2 cups sugar
  • 1 tsp. vanilla
  • 3/4 cup milk
  • 1 cup hickory nuts chopped
  • 4 oz. cream cheese
  • 1 stick butter
  • 1 tsp. vanilla
  • 4 cups powdered sugar
  • 1 cup hickory nuts chopped

Instructions
 

  • Mix flour, baking powder, and salt. Set aside. Beat 4 egg whites until stiff. Set aside. In a large mixing bowl, beat together butter, sugar, and vanilla. Alternate with flour mixture and milk and butter mixture. Flour, milk, flour, milk, and flour. Always end with flour. Fold in egg whites and hickory nuts. Bake for 35 min. at 350 degrees. Use 2 greased and floured 8 inch round pans. Let cool. Beat cream cheese, butter, and vanilla. Add powdered sugar. Add 1 cup nuts to frosting mixture. Note: You can add a few drops of milk if you need to make it easier to frost. Don’t add too much or your frosting will be too thin. Ice cake using a thin layer of frosting in the middle. Enjoy! Note: This recipe won first place in Adams Electric’s second annual employee cake bake off!