Hickory Nut Cake Recipes
GRANDMA'S HICKORY NUT CAKE
This recipe's more than a recipe to us-it's a family tradition, three generations old. The frosting's a must-otherwise it's not the "true" cake! We have a timber stand with hickory trees on our farm, so getting enough nuts is easy. The problem is finding someone to crack and pick them and the "someone" usually ends up to me! I bake a lot of pies, cakes, rolls and bread. Three of our four children are now married, but with eight grandchildren, I still have plenty of takers for treats.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- 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 alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased 13x9-in. baking pan. , Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. 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.
Nutrition Facts : Calories 469 calories, Fat 19g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 231mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 1g fiber), Protein 6g protein.
CLASSIC HICKORY NUT CAKE
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.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 15
Steps:
- 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. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., 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.
Nutrition Facts : Calories 470 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 309mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
MRS. EDISON'S OLD FASHIONED RECIPE FOR HICKORY NUT CAKE
The Edisons' recipes were written during their lifetime, therefore the directions, measurements and styles of the recipes reflect the period in which they lived and their personal tastes. Because the recipes are original for the times, you will want to read them carefully and experiment liberally. We know you will enjoy a look at heir lives as well as their scrumptious recipes.
Provided by EdisonFordWinterEst
Categories Breads
Time 2m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cake: Mix sugar and butter scaint until a cream. Combine with milk, flour, baking powder, 6 egg whites beaten very stiff and vanilla. Ad the nuts, mix all together and bake in a moderate oven.
- Frosting: Let 1 ½ cups pulverized sugar boil until when put in cold water it becomes brittle. Beat the 2 egg whites until very stiff and add the sugar and beat until it gets cold. Flavor to taste.
Nutrition Facts : Calories 1473, Fat 79.2, SaturatedFat 26.7, Cholesterol 87, Sodium 1089.6, Carbohydrate 173.2, Fiber 9.8, Sugar 104.6, Protein 28.5
GRANDMA'S HICKORY NUT CAKE
This isn't a low-fat dessert, but it sure is yummy! Great for birthdays or holidays, potlucks, or just because you want some!
Provided by JenSmith
Categories Dessert
Time 1h20m
Yield 1 frosted cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- For the Cake: Cream together sugar and butter. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13x9-inch pan (or 2 8-inch round cake pans). Bake at 325 F for 45--50 minutes. Cool.
- For the Frosting: Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to a boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (You may add 1/2 cup chopped hickory nuts if desired.) Frost the cake and decorate with reserved hickory nuts.
Nutrition Facts : Calories 473.8, Fat 20.1, SaturatedFat 9.8, Cholesterol 77.9, Sodium 187.4, Carbohydrate 70.8, Fiber 1, Sugar 53.1, Protein 4.9
HICKORY NUT CAKE
Steps:
- Preheat oven to 325 degrees.
- Cream sugar and butter. Sift flour, baking powder and salt into mixing bowl. Add to butter-sugar mixture with milk. Stir in hickory nuts. Fold in egg whites.
- Bake for 1 hour in deep 9-inch baking pan. Be careful not to overbake; cake should not be allowed to dry out.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 95 milligrams, Sugar 17 grams, TransFat 0 grams
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