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Grandma’s Hickory Nut Cake

This recipe's more than a recipe to us—it's a family tradition, three generations old. The frosting's a must—otherwise it's not the "true" cake! We have a timber stand with hickory trees on our farm, so getting enough nuts is easy. The problem is finding someone to crack and pick them and the "someone" usually ends up to me! I bake a lot of pies, cakes, rolls and bread. Three of our four children are now married, but with eight grandchildren, I still have plenty of takers for treats.
  • Total Time
    Prep: 30 min. Bake: 45 min.
  • Makes
    16 servings

Ingredients

  • CAKE:
  • 2 cups sugar
  • 2/3 cup butter
  • 3 large eggs
  • 1/8 teaspoon salt
  • 2 teaspoons baking powder
  • 2-1/2 cups all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup hickory nuts, chopped (reserve a few halves for garnish)
  • PENUCHE FROSTING:
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1/4 cup milk or half-and-half cream
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • Cream together sugar and butter for cake. 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 vanilla and nuts. Pour into greased 13x9-in. baking pan.
  • Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting 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 chopped hickory nuts, 1/2 cup if desired.) Frost cake.
Nutrition Facts
1 slice: 469 calories, 19g fat (9g saturated fat), 78mg cholesterol, 231mg sodium, 70g carbohydrate (53g sugars, 1g fiber), 6g protein.
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