Mrs Edisons Old Fashioned Recipe For Hickory Nut Cake

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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.

MRS. EDISON'S OLD FASHIONED RECIPE FOR HICKORY NUT CAKE



Mrs. Edison's Old Fashioned Recipe for Hickory Nut Cake image

The Edisons' recipes were written during their lifetime, therefore the directions, measurements and styles of the recipes reflect the period in which they lived and their personal tastes. Because the recipes are original for the times, you will want to read them carefully and experiment liberally. We know you will enjoy a look at heir lives as well as their scrumptious recipes.

Provided by EdisonFordWinterEst

Categories     Breads

Time 2m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
1 cup butter (scant)
1 cup milk
3 cups flour
2 teaspoons baking powder
8 egg whites
1 teaspoon vanilla
1 pint nuts, chopped
1 1/2 cups sugar, pulverized

Steps:

  • Cake: Mix sugar and butter scaint until a cream. Combine with milk, flour, baking powder, 6 egg whites beaten very stiff and vanilla. Ad the nuts, mix all together and bake in a moderate oven.
  • Frosting: Let 1 ½ cups pulverized sugar boil until when put in cold water it becomes brittle. Beat the 2 egg whites until very stiff and add the sugar and beat until it gets cold. Flavor to taste.

Nutrition Facts : Calories 1473, Fat 79.2, SaturatedFat 26.7, Cholesterol 87, Sodium 1089.6, Carbohydrate 173.2, Fiber 9.8, Sugar 104.6, Protein 28.5

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

HICKORY NUT CAKE



Hickory Nut Cake image

Delicacy, rich cake. Great for fundraisers.

Provided by Krista Hiner

Categories     Cakes

Time 50m

Number Of Ingredients 18

1 1/2 c sugar
1/2 c shortening
1 c milk
2 c flour, sifted
2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp salt
1 c nuts, finely chopped
3 egg whites
FILLING & FROSTING:
2 1/2 Tbsp flour
1/2 c milk
1/2 c butter
1/2 c sugar
pinch of salt
1/2 tsp vanilla extract
1/2 c nuts, finely chopped
1 c powdered sugar

Steps:

  • 1. Prepare cake ingredients: Mix sugar, shortening and milk. Add sifted flour and other ingredients (alternating dry ingredients with milk ingredients). Add nuts. Fold in beaten egg whites. Bake at 350 in two layer cake pans for approximately 25 minutes.
  • 2. Prepare filling and frosting: Blend flour and milk. Cook over low heat for 10 minutes to reach a thick paste. Cool to lukewarm.
  • 3. Meanwhile, cream butter, sugar and pinch of salt. Beat with egg beater until fluffy. Fold in vanilla and nuts. Use about 1/2 of mixture for the filling between layers. The remainder mixture, add powdered sugar small amounts at a time. Spread the remaining mixture on top and sides of cake.

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