Classic Hickory Nut Cake

Name: Classic Hickory Nut Cake
Ingredients: 1/2 cup butter, softened; 1-1/2 cups sugar; 1 teaspoon vanilla extract; 2 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup whole milk; 1 cup finely chopped hickory nuts or walnuts, toasted; 4 large egg whites; 3/4 cup butter, softened; 5 cups confectioners' sugar; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 4 to 5 tablespoons half-and-half cream

14 ingredients

3 steps

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 cup finely chopped hickory nuts or walnuts, toasted
4 large egg whites
3/4 cup butter, softened
5 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 to 5 tablespoons half-and-half cream

Directions

1

In a large bowl, cream the butter, sugar and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in nuts. In a small bowl, beat egg whites on high speed until soft peaks form; fold into batter.
2

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

For frosting, in a large bowl, beat butter and sugar on low speed for 1 minute. Beat in the vanilla, salt and enough cream until a fluffy consistency is achieved. Spread between layers and over top and sides of cake.