Name: Classic Hickory Nut Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1-1/2 cups sugar -; 1 teaspoon vanilla extract -; 2 cups cake flour -; 2 teaspoons baking powder -; 1/2 teaspoon salt -; 3/4 cup whole milk -; 1 cup finely chopped hickory nuts or walnuts, toasted -; 4 large egg whites -; BUTTER FROSTING: -; 3/4 cup butter, softened -; 5 cups confectioners' sugar -; 1/2 teaspoon vanilla extract -; 1/8 teaspoon salt -; 4 to 5 tablespoons half-and-half cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Classic Hickory Nut Cake

1. 1/2 cup butter, softened -

2. 1-1/2 cups sugar -

3. 1 teaspoon vanilla extract -

4. 2 cups cake flour -

5. 2 teaspoons baking powder -

6. 1/2 teaspoon salt -

7. 3/4 cup whole milk -

8. 1 cup finely chopped hickory nuts or walnuts, toasted -

9. 4 large egg whites -

10. BUTTER FROSTING: -

11. 3/4 cup butter, softened -

12. 5 cups confectioners' sugar -

13. 1/2 teaspoon vanilla extract -

14. 1/8 teaspoon salt -

15. 4 to 5 tablespoons half-and-half cream -

How to cook deliciously - Classic Hickory Nut Cake

1. Stage

In a large bowl, cream the butter, sugar and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in nuts. In a small bowl, beat egg whites on high speed until soft peaks form; fold into batter.

2. Stage

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

For frosting, in a large bowl, beat butter and sugar on low speed for 1 minute. Beat in the vanilla, salt and enough cream until a fluffy consistency is achieved. Spread between layers and over top and sides of cake.