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Hickory Nut Cake

By: clayton mckee  
"This cake utilizes hickory nuts. Other nuts could be substituted if you don't have hickory nuts."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 55 people have saved this

 

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Original Recipe Yield 2 - 9 inch round pans
 

Ingredients

  • 1 1/2 cups white sugar
  • 1/2 cup shortening
  • 2 cups sifted all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely chopped hickory nuts
  • 1 cup milk
  • 3 egg whites

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans. Sift flour, baking powder, nutmeg and salt together and set aside.
  2. In a large bowl, cream sugar and shortening until light and fluffy. Add flour mixture alternately with milk. Stir in nuts.
  3. In a separate clean bowl, whip the egg whites until stiff peaks form. Quickly but gently fold into the batter.
  4. Divide batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 165 | Total Fat: 7.8g | Cholesterol: < 1mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2007 by Richard 
This recipe was very helpful for my history project. It is President Polk's favorite food. MORE

 
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