RECIPE: Hickory Nut Cake
I just posted this over on the Harvest Forum and figured I might as well C&P it over here too since some of you may be lucky enough to have a ready supply of Shagbark Hickory Nuts this Fall:
We had Shagbark Hickory trees near us in Wisconsin and we would pick up huge bags every year. I loved them and truly miss having them to cook with -- just like walnuts or pecans.
The following is a cake I made for publication when I worked for a magazine. As I recall it was very good. I love hickory nuts and would love to be able to make this cake again.
GrandmaÂs Hickory Nut Cake
2 cups sugar
2/3 cup butter
1/8 tsp. salt
2 tsp. baking powder
2-1/2 cups flour
1 cup milk
1 tsp. vanilla
1 cup hickory nuts, chopped
(reserve a few halves for garnish)
1/2 cup butter
1 cup brown sugar
1/4 cup milk OR cream
2 cups confectioners' sugar
1 tsp. vanilla
(1/2 cup hickory nuts, if desired)
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, alternating with
milk. Mix well. Stir in Vanilla and nuts.
Pour into a greased and floured 13" x 9" pan.
Bake at 325Âº F for 45-50 minutes.
(The cake may also be baked in 8" layer pans.)
Make frosting by melting the butter in medium
sauce pan. Add brown sugar; boil 2 minutes.
Add milk; bring to boil. Remove from heat; cool
to lukewarm. Beat in confectioners sugar and vanilla.
(You may add 1/2 cup chopped hickory nuts,
if desired) Frost the cake; and sprinkle on any
reserved nuts for garnish.
Yield 16 servings
"A Taste of Country" 1988 Reiman Publishing
Evelyn Kennell of Roanoke, IL was the original contributor.