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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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As a girl, I'd help my dad and grandpa gather hickory nuts for Grandma's classic cake. We could hardly wait for dinner to be over so we could indulge in a generous slice. Ingredients:
1/2 cup butter, softened |
1-1/2 cups sugar |
1 teaspoon vanilla extract |
2 cups cake flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
1 cup finely chopped hickory nuts or walnuts, toasted |
4 egg whites |
butter frosting: |
3/4 cup butter, softened |
5 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
4 to 5 tablespoons half-and-half cream |
Directions:
1. In a large bowl, cream the butter, sugar and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in nuts. In a small bowl, beat egg whites on high speed until soft peaks form; fold into batter.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat butter and sugar on low speed for 1 minute. Beat in the vanilla, salt and enough cream until a fluffy consistency is achieved. Spread between layers and over top and sides of cake. Yield: 12-16 servings.
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