Grandmas Hickory Nut Cake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Sugar,
2/3 cup: Butter,
3: Eggs,
1/8 tsp: Salt,
2 tsp: Baking powder,
2 1/2 cup: Flour,
1 cup: Milk,
1 tsp: Vanilla,
1 cup: Hickory nuts, chopped, (reserve a few for
Garnish),
PENUCHE FROSTING:,
1/2 cup: Butter,
1 cup: Brown sugar,
1/4 cup: Milk or cream,
2 cup: Powdered sugar,
1 tsp: Vanilla extract,
Directions:
CAKE:
Cake:
Cream butter and sugar together. Add eggs; beat on medium speed of
mixer for 2 minutes. Mix dry ingredients together lightly with fork.
Add dry ingredients alternately with milk. Mix well. Stir in nuts
and vanilla. Pour into greased and floured 13 x 9" pan. Bake at 325
degrees for 45 to 50 minutes. Cake may be baked in 8" layer pans.
Cool.
Frosting:
Melt butter in a medium saucepan. Add brown sugar; boil 2 minutes.
Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in
sugar and vanilla. May add 1/2 cup chopped hickory nuts if desired.
Frost cake.
From: Reminisce Magazine
Source from luhu.jp
Cake:
Cream butter and sugar together. Add eggs; beat on medium speed of
mixer for 2 minutes. Mix dry ingredients together lightly with fork.
Add dry ingredients alternately with milk. Mix well. Stir in nuts
and vanilla. Pour into greased and floured 13 x 9" pan. Bake at 325
degrees for 45 to 50 minutes. Cake may be baked in 8" layer pans.
Cool.
Frosting:
Melt butter in a medium saucepan. Add brown sugar; boil 2 minutes.
Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in
sugar and vanilla. May add 1/2 cup chopped hickory nuts if desired.
Frost cake.
From: Reminisce Magazine
Source from luhu.jp
Tags
Cakes