Hickory Nut Cake

Hickory Nut Cake

This recipe has been used by four generations and is known as Grandmother's recipe.

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Ingredients:
Cake:
2 cups sugar
2/3 cup butter
3 eggs
1/8 teaspoon salt
2 teaspoons baking powder
2 1/2 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 cup hickory nuts, chopped, 
   (reserve a few halves for garnish)
Penuche Frosting:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk or cream
2 cups confectioners' sugar
1 teaspoon vanilla extract 

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Directions:

Cake:

Cream together sugar and butter: add eggs beating well after each addition. Mix on medium speed of mixer for 2 minutes.  Place dry ingredients in a bowl and mix well with a fork.  Add dry ingredients alternately with milk to creamed mixture, mix well.  Do not over mix.  Stir in vanilla and nuts.  Pour into greased and floured 13 inch x 9 inch pan.  Bake at 325^ for 45 to 50 minutes.  (Cake may be baked in 8 inch layer pans.)  

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Frosting:

Melt butter in a medium saucepan.  Add brown sugar; boil 2 minutes.  Add milk; bring to a boil.  Remove from heat; cool to lukewarm.  Beat in sugar and vanilla.  May add 1/2 cup chopped hickory nuts to frosting if desired (or garnish frosted top with hickory nut halves).  Frost cake.  Yield 16 servings.