Grandmas Hickory Nut Cake Recipes

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GRANDMA'S HICKORY NUT CAKE



Grandma's Hickory Nut Cake image

This isn't a low-fat dessert, but it sure is yummy! Great for birthdays or holidays, potlucks, or just because you want some!

Provided by JenSmith

Categories     Dessert

Time 1h20m

Yield 1 frosted cake, 16 serving(s)

Number Of Ingredients 14

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)
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk or 1/4 cup cream
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • For the Cake: Cream together sugar and butter. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13x9-inch pan (or 2 8-inch round cake pans). Bake at 325 F for 45--50 minutes. Cool.
  • For the Frosting: Make frosting by melting 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. (You may add 1/2 cup chopped hickory nuts if desired.) Frost the cake and decorate with reserved hickory nuts.

Nutrition Facts : Calories 473.8, Fat 20.1, SaturatedFat 9.8, Cholesterol 77.9, Sodium 187.4, Carbohydrate 70.8, Fiber 1, Sugar 53.1, Protein 4.9

GRANDMA'S HICKORY NUT CAKE



Grandma's Hickory Nut Cake image

This recipe's more than a recipe to us-it's a family tradition, three generations old. The frosting's a must-otherwise it's not the "true" cake! We have a timber stand with hickory trees on our farm, so getting enough nuts is easy. The problem is finding someone to crack and pick them and the "someone" usually ends up to me! I bake a lot of pies, cakes, rolls and bread. Three of our four children are now married, but with eight grandchildren, I still have plenty of takers for treats.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 16

CAKE:
2 cups sugar
2/3 cup butter
3 large eggs
1/8 teaspoon salt
2 teaspoons baking powder
2-1/2 cups all-purpose flour
1 cup whole 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 half-and-half cream
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Cream together sugar and butter for cake. 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 vanilla and nuts. Pour into greased 13x9-in. baking pan. , Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting 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 chopped hickory nuts, 1/2 cup if desired.) Frost cake.

Nutrition Facts : Calories 469 calories, Fat 19g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 231mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 1g fiber), Protein 6g protein.

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