Hickory Nut Cake

Name: Hickory Nut Cake
Ingredients: ½ c. butter or shortening; ½ c. butter or shortening; 1 tsp. vanilla; 1½ c. sugar; 2 tsp. baking powder; 2 c. sifted cake flour; 4 egg whites, stiffly beaten; ¾ c. milk; ¼ tsp. salt

Preparation info

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

For best flavor, cover this cake and let stand a day before serving

Ingredients

½ c. butter or shortening
1½ c. sugar
1

Vegetarian
Cake

Method

Cream together butter, sugar and vanilla until fluffy.
Sift together flour, baking powder and salt; add alternately with milk to creamed mixture. Beat until smooth. Fold in nuts and egg whites. Pour into 2 greased 8" square pans.
Bake in moderate oven (350°) 35 minutes. Cool on racks. Just before serving you may put layers together and frost with sweete