Hickory Nut Cake

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ½ cup butter
  • 1 cup sugar
  • Whites of 3 eggs
  • ½ cup milk
  • cups flour
  • ¾ cup chopped hickory, walnuts or pecan meats
  • 1 teaspoon cream of tartar
  • ½ teaspoon soda dissolved in
  • 1 teaspoon milk


Cream the butter well with sugar, stir in the whites beaten stiff and beat until light and smooth; add milk and flour, alternately and continue stirring; add nuts, stir, then sprinkle the cream of tartar over the mixture and lastly stir in the soda dissolved in 1 teaspoon milk. Beat again and then place in well buttered and slightly floured brick loaf pan and bake in a moderate oven.