Grandma's hickory nut cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| ⅔ | cup | Butter |
| 3 | Eggs | |
| ⅛ | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| 2½ | cup | Flour |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla |
| 1 | cup | Hickory nuts, chopped (reserve a few for |
| Garnish) | ||
| ½ | cup | Butter |
| 1 | cup | Brown sugar |
| ¼ | cup | Milk or cream |
| 2 | cups | Powdered sugar |
| 1 | teaspoon | Vanilla extract |
Directions
PENUCHE FROSTING:
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 ½ cup chopped hickory nuts if desired.
Frost cake.
From: Reminisce Magazine