Grandma's Hickory Nut Cake

Course : Cakes
Serves: 16
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Ingredients:

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 milk
1 teaspoon vanilla extract
1 cup hickory nuts -- chopped
---PENUCHE FROSTING---
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk or cream
2 cups confectioners sugar
1 teaspoon vanilla extract
 

Preparation / 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 together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased and floured 13-inch x 9-inch pan. Bake at 325ΓΈ for 45-50 minutes. Cake may be baked in 8-inch 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.

 

Nutritional Information:

469 Calories (kcal); 20g Total Fat; (37% calories from fat); 5g Protein; 71g Carbohydrate; 73mg Cholesterol; 238mg Sodium


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