Hickory Nut Cake Recipe
Ingredients
| Shortening | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cake flour | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Unsweetened chocolate | 1 Ounce, grated | |
| 1/2 cup chopped hickory nuts | ||
| Maraschino cherries | 1/4 Cup (16 tbs), chopped | |
| Egg whites | 4 | |
| Shortening | 1/2 Cup (16 tbs) (FROSTING:) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened (FROSTING:) | |
| Vanilla extract | 1/2 Teaspoon (FROSTING:) | |
| Almond extract | 1/2 Teaspoon (FROSTING:) | |
| Salt | 1/8 Teaspoon (FROSTING:) | |
| Confectioner’s sugar | 3 Cup (16 tbs) (FROSTING:) | |
| Milk | 2 Tablespoon (FROSTING:) | |
Directions
In a mixing bowl, cream shortening and sugar.
Combine the flour, baking powder and salt; add to the creamed mixture alternately with water.
Add extracts, chocolate, nuts and cherries; mix well.
In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 30-35 minutes or until a wooden pick inserted near the center comes out clean.
Cool.
For frosting, cream shortening and butter in a mixing bowl.
Add extracts and salt.
Beat in sugar and milk.
Frost cake.
Combine the flour, baking powder and salt; add to the creamed mixture alternately with water.
Add extracts, chocolate, nuts and cherries; mix well.
In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 30-35 minutes or until a wooden pick inserted near the center comes out clean.
Cool.
For frosting, cream shortening and butter in a mixing bowl.
Add extracts and salt.
Beat in sugar and milk.
Frost cake.
Chef
