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My review
Hickory Nut Cake
clayton mckee
"This cake utilizes hickory nuts. Other nuts could be substituted if you don't have hickory nuts."
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Ingredients
servings 165 calsOriginal recipe yields 24 servings (2 - 9 inch round pans)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 165 calories; 7.8 g fat; 22.2 g carbohydrates; 2.5 g protein; < 1 mg cholesterol; 157 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
10/19/2007
This recipe was very helpful for my history project. It is President Polk's favorite food.
12/18/2010
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...
11/16/2012
I've made this twice and love it. This is a 5 star dish for sure....