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

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