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Hickory Nut Cake Recipe

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This recipe for Hickory Nut Cake is from The Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. butter
1 1/2 c. sugar
2 1/2 c. cake flour
2 tsp. baking powder
1/4 tsp. salt
1 c. water
1/2 tsp. almond extract
1/2 tsp. vanilla
1 square (1 ounce) unsweetened chocolate, chopped
1/2 cup chopped hickory nuts
1/4 c. maraschino cherries drained and chopped
4 egg whites

Frosting:

1/2 c. shortening
1/2 c. butter
1/2 tsp. vanilla
1/2 tsp. almond extract
1/8 tsp. salt
3 c. powdered sugar
1 to 2 T. milk
Directions:
Directions:
Cream butter and sugar. Combine the flour, baking powder and salt. Add to creamed mixture alternately with water. Add extracts, chocolate, nuts and cherries. Mix well. In a small bowl beat egg whites until soft peaks form. Fold into batter. Pour into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 30 minutes or until pick inserted in center comes out clean. Cool. Remove from pans. For frosting combine all ingredients and beat well. Frost cake.

 

 

 

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