Hickory Nut Cake

Ingredients

• 2 cups sugar
• 1 cup unsalted butter
• 3 ½ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 4 cups chopped hickory nuts
• 4 egg whites, lightly beaten
• 2 teaspoons vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    587 calories; 34 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 29 grams sugars; 10 grams protein; 36 milligrams cholesterol; 153 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Preheat oven to 325 degrees.
2. Cream sugar and butter. Sift flour, baking powder and salt into mixing bowl. Add to butter-sugar mixture with milk. Stir in hickory nuts. Fold in egg whites.
3. Bake for 1 hour in deep 9-inch baking pan. Be careful not to overbake; cake should not be allowed to dry out.

• If cooking this cake in a fireplace, place it in a baking tin and put the tin inside a cast-iron Dutch oven. Heap coals on top of the lid. Hickory nuts, now in season, are sold in farmers’ markets.

1 hour 10 minutes