Friday, November 15, 2013

Hickory Nut Cake

This recipe came from my grandmother Cozeta Webb and is one of my favorite cakes.  The hickory nuts were collected from our farm but just about any nut could be substituted.  My husband likes this made with black walnuts.  The icing is a bit touchy to make but is well worth the effort.  Follow the boil times exactly.  If you cook it too long then the icing will be crumbly, not long enough and it will not set up.  The taste however, is better than anything you could buy from the store.  If you find that you overcooked it slightly, then taking it off the heat and whisking in a little bit more milk might save it.  This will make one 9 x 13 sheet cake or 2 round 9 inch pans.  

2 C. Sugar
2/3 C. Butter, softened
3 Eggs
2 ½ C. Flour
1 C. Hickory nut pieces
1/8 tsp. Salt
2 tsp. Baking Powder
1 C. Milk
1 tsp. Vanilla

In large bowl, beat butter and sugar with mixer until light in color. Add eggs one at a time. In separate bowl, combine dry ingredients. Add to butter mixture alternating with the milk. Mix well after each addition. Stir in vanilla and nuts. Pour in greased and floured pans. Bake at 325 for 45 minutes or until done .


½ C. Butter
1 C. packed Brown Sugar
2 C. Powdered Sugar
¼ C. Milk
1 tsp. Vanilla
½ C. Hickory nut pieces

Melt butter in saucepan. Add brown sugar. Boil 2 minutes. Add milk. Bring to boil, then remove from heat. Cool to lukewarm. Beat in sugar and vanilla. Add nuts.