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Hickory Nut Cake Recipe

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This recipe for Hickory Nut Cake is from The Bever 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:  
1 1/2 cups granulated sugar
2 cups plain flour
1 tsp baking soda
1 tsp salt
2 eggs (beaten)
1 (20 oz) can crushed pineapple (do not drain)
1/2 cup brown sugar
1/2 cup hickory nut kernels

Syrup:
1 1/2 sticks butter
1 cup milk
1/2 cup granulated sugar
1 tsp vanilla

Directions:
Directions:
Preheat oven to 375 degrees. Grease and flour a 9x13 inch cake pan.
Mix together 1 1/2 cups granulated sugar, 2 cups flour, 1 tsp soda and 1 tsp salt. Once mixed well, add eggs, pineapple. Mix and pour into pan. Sprinkle with brown sugar and hickory nut kernel over top. Bake 30 minutes.

Syrup: Bring to boil butter, milk, sugar and vanilla. Once slightly thickened pour over the cake while cake is still hot.

 

 

 

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