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Hickory Nut Cake

Rated as 5 out of 5 Stars

"This cake utilizes hickory nuts. Other nuts could be substituted if you don't have hickory nuts."
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servings 165
Original recipe yields 24 servings (2 - 9 inch round pans)


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  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.

Nutrition Facts

Per Serving: 165 calories; 7.8 22.2 2.5 < 1 157 Full nutrition

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Read all reviews 3
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This recipe was very helpful for my history project. It is President Polk's favorite food.

It was really delicious, I tweaked the recipe slightly. I only used half the hickory nuts since they are difficult to deshell. I added 1/2c of dried pomegranates. Then I thought a lite glaze wou...

I've made this twice and love it. This is a 5 star dish for sure....