Hickory Nut Cake

This cake utilizes hickory nuts. Other nuts could be substituted if you don't have hickory nuts.

• Calories: 165 Calories

Ingredients

• ½ cup shortening
• ½ teaspoon ground nutmeg
• 1 cup milk
• ¼ teaspoon salt
• 1 ½ cups white sugar
• 2 cups sifted all-purpose flour
• 3 egg whites
• 2 tablespoons baking powder
• 1 cup finely chopped hickory nuts

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans. Sift flour, baking powder, nutmeg and salt together and set aside.

Step 2

In a large bowl, cream sugar and shortening until light and fluffy. Add flour mixture alternately with milk. Stir in nuts.

Step 3

In a separate clean bowl, whip the egg whites until stiff peaks form. Quickly but gently fold into the batter.

Step 4

Divide batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.