"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mrs. McGowan's Hickory Nut Cake Recipe

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This recipe for Mrs. McGowan's Hickory Nut Cake, by , is from The Moore 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!

Lorena Cleverley


3/4 c. butter
2 c. sifted powdered sugar
1 c. milk
3 c. sifted cake flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped hickory nuts
5 egg whites

Cream sugar & butter until light & fluffy. Add 1/2 of the milk, then sift in 1/2 of the flour with the cream of tartar.
Add remaining milk and soda which has been dissolved in just a tiny bit of warm water.
Add vanilla and remaining flour mixed with the nuts.
Beat egg whites until stiff & fold into batter. Pour into 2 prepared 9-inch layer cake pans & bake at 350 25-30 minutes, or until done when tested. Cake can also be baked in a 13x9 inch pan.
Frost with butter icing.




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