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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This cake utilizes hickory nuts. Other nuts could be substituted if you don't have hickory nuts. Ingredients:
1 1/2 cups white sugar |
1/2 cup shortening |
2 cups sifted all-purpose flour |
2 tablespoons baking powder |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 cup finely chopped hickory nuts |
1 cup milk |
3 egg whites |
Directions:
1. 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.
2. In a large bowl, cream sugar and shortening until light and fluffy. Add flour mixture alternately with milk. Stir in nuts.
3. In a separate clean bowl, whip the egg whites until stiff peaks form. Quickly but gently fold into the batter.
4. 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.
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