Name: Grandma's Hickory Nut Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2/3 cup butter, softened -; 2 cups sugar -; 3 large eggs, room temperature -; 1 teaspoon vanilla extract -; 2-1/2 cups all-purpose flour -; 2 teaspoons baking powder -; 1/8 teaspoon salt -; 1 cup 2% milk -; 1 cup hickory nuts, chopped (reserve a few halves for garnish) -; PENUCHE FROSTING: -; 1/2 cup butter, cubed -; 1 cup packed brown sugar -; 1/4 cup 2% milk -; 2 cups confectioners' sugar -; 1 teaspoon vanilla extract -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Grandma's Hickory Nut Cake

1. 2/3 cup butter, softened -

2. 2 cups sugar -

3. 3 large eggs, room temperature -

4. 1 teaspoon vanilla extract -

5. 2-1/2 cups all-purpose flour -

6. 2 teaspoons baking powder -

7. 1/8 teaspoon salt -

8. 1 cup 2% milk -

9. 1 cup hickory nuts, chopped (reserve a few halves for garnish) -

10. PENUCHE FROSTING: -

11. 1/2 cup butter, cubed -

12. 1 cup packed brown sugar -

13. 1/4 cup 2% milk -

14. 2 cups confectioners' sugar -

15. 1 teaspoon vanilla extract -

How to cook deliciously - Grandma's Hickory Nut Cake

1. Stage

Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk dry ingredients together. Add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. Pour into a greased 13x9-in. baking pan.

2. Stage

Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely on a wire rack.

3. Stage

For frosting, in a saucepan, melt butter over medium heat. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in confectioners' sugar and vanilla. Immediately frost cake; garnish with nuts.