RECIPE: Hickory Nut Cake

CA KateAugust 8, 2008

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

3 eggs

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)

Penuche Frosting:

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 325º 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.

Thank you for reporting this comment. Undo

Thanks for the recipe, Westelle :)
I learned this at my Grandpa's knee - hope you'll forgive me, I just can't resist!

Every evening on his way home from his office, a doctor stopped at a local bar for a drink and he always had an almond daiquiri. Because the doctor was such a good customer, Dick, the bartender, always had it ready for him when he walked in the door.

One evening the bartender saw the doctor coming. When he went to make the daiquiri, he realized that he was all out of almonds, but he found some hickory nuts. "Oh, well, heÂll never know the difference," thought the bartender. So he makes the daiquiri with hickory nuts instead.

The doctor sits down, takes a sip, and looks a little puzzled and says to the bartender, "Hey is this an almond daiquiri, Dick?" "No," says the bartender with a smile. "ItÂs a hickory daiquiri, Doc.

    Bookmark   August 10, 2008 at 2:34PM
Thank you for reporting this comment. Undo
CA Kate

Good one! LOL

    Bookmark   August 10, 2008 at 8:18PM
Sign Up to comment
More Discussions
RECIPE: Green Tomato Cake
This was really good! Green Tomato Cake 199 reviews...
LOOKING for: Sweet potato recipes : not pureed or sweet
I love sweet potatoes. I would like to incorporate...
RECIPE: looking for: potato boats recipe
What are the healthy ingredients you can incorporate...
LOOKING for: how to use peaches
somebody just gave 60 huge beautiful peaches BUT I...
RECIPE: Corn chowder recipe
I recently had this and it was delicious. The only...
Sponsored Products
Stand Up! iPad, Computer & Book Stand - Red - Black+Blum
$50.00 | HORNE
Cookhouse wall clock - kettle blue 13.75"
Origin Crafts
Alfred Vase w/ Flowers - KleinReid
$710.00 | HORNE
Handmade Tamales - ASSORTED
$92.00 | Horchow
Cast Iron Cookbook Stand - Black Powder Coat
Signature Hardware
Cookhouse wall clock - linen white 13.75"
Origin Crafts
"Top Hat" with Six Truffles
$17.00 | Horchow
Refreshing Cocktail Wall Art
Grandin Road
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™