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RECIPES/Desserts
Family Tradition Hickory Nut Cake
Happy Mother's Day Mom, my best friend ever, my memories still continue with a fall travel of getting hickory nuts along the road side, we'd go everyday and fill our plastic buckets, then let the nuts dry out then we'd have fun cracking them, oh what a job, but Mother always said it's the best ever nut too use for baking, it was saving money, using nature food nuts from the hickory nut trees, she told me her Grandmother and Mother had the tradition for years, after we'd pick the nuts then crack the nuts, clean the shell nut out,then spend time making sure no nut shells were among the nuts we would use, it was time for a hickory nut cake that same day, it's a tradition for my family and will continue on in her memory. Mom this recipe is for you and all you taught me in cooking and baking, along with saving money to bake with nuts. Happy Mother's Day
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INGREDIENTS
1 cup butter (room temp)
3/4 cup milk
1 plus 1/2 cups sugar
3 eggs separated (room temp)
pinch salt
2 cups flour
3 tsp baking powder,
1 cup hickory nuts chopped
1/2 tsp vanilla
Instructions
cream butter, stir in sugar, egg yolks, vanilla, mix well with beater, add flour, salt, nuts, baking powder, add alternately with the milk, beat egg whites (not stiff) must fold in the batter, grease and flour 2 round pans or a 9x13 pan.

Bake 350 for 30-35 minutes or till cake pick comes out clean, do not over bake

This cake taste great without frosting , but mother always told me it was a tradition to make the Butter cream frosting, and we did.
RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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