Hickory Nut Cake Recipe
Personally, I think that this Hickory Nut Cake recipe is the best in the world. Am I not excited about sharing this with you? The goodness of Nuts makes Hickory Nut Cake a healthy treat. I prepare this yum Hickory Nut Cake as a Dessert every month or even more often. I am sure both of us will be in agreement that this Hickory Nut Cake is very delectable.
Ingredients
3/4 cup shortening
1-1/2 cups sugar
2-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup water
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 ounce unsweetened chocolate, grated
1/2 cup chopped hickory nuts
1/4 cup chopped maraschino cherries
4 egg whites
FROSTING:
1/2 cup shortening
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
3 cups confectioners' sugar
1 to 2 tablespoons milk
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.
