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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."

Rate/Review | Read Reviews (2)

Servings (Help)

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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

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.
In a large bowl, cream sugar and shortening until light and fluffy. Add flour mixture alternately with milk. Stir in nuts.
In a separate clean bowl, whip the egg whites until stiff peaks form. Quickly but gently fold into the batter.
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.