Title: Grandma's Hickory Nut Cake
Categories: Cake
Yield: 6 Servings

2	c	Sugar
2/3	c	Butter
3		Eggs
1/8	ts	Salt
2	ts	Baking powder
2 1/2	c	Flour
1	c	Milk
1	ts	Vanilla
1	c	Hickory nuts, chopped (reserve a few for
		Garnish)
		PENUCHE FROSTING:
1/2	c	Butter
1	c	Brown sugar
1/4	c	Milk or cream
2	c	Powdered sugar
1	ts	Vanilla extract

CAKE:

Cake:

Cream butter and sugar together. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in nuts and vanilla. Pour into greased and floured 13 x 9" pan. Bake at 325 degrees for 45 to 50 minutes. Cake may be baked in 8" layer pans. Cool.

Frosting:

Melt butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. May add 1/2 cup chopped hickory nuts if desired. Frost cake.

From: Reminisce Magazine

previous

next