"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hickory Nut Cake Recipe

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This recipe for Hickory Nut Cake, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nadine Yoder
Added: Sunday, December 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/3 cup sifted flour
1 2/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 cup milk
3 egg whites, unbeaten
3/4 cup finely chopped nuts
1 tsp vanilla

Directions:
Directions:
Put sifted flour in sifter, add sugar, baking powder and salt. Stir in shortening in bowl to soften, sift in dry ingredients.
Add 3/4 cup milk and beat 2 minutes, add egg whites, flavoring and rest of milk. Beat 1 minute. Put in nuts. Stir lightly with open slit spoon.
Pour into 2- 9" pans lined on bottom with wax paper. Bake in 350 oven for 25-30 minutes or until cake is loose around edges.

Personal Notes:
Personal Notes:
This was from Elizabeth Smiley's recipe box.

 

 

 

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