Hickory Nut Cake


1-1/2 cups sugar
1/2 cup shortening (vegetable is best)
1 cup milk
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup hickory nutmeats, chopped fine
3 egg whites, beaten


Mix sugar and shortening. Sift dry ingredients together. Add the 1 cup milk and other dry ingredients alternately, add in dry first and last. Add nutmeats. Fold in beaten egg whites. Grease and flour two layer cake pans. Bake in moderate oven at 350? for 35 minutes.


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