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Ingredients
2 cups sugar
1 cup unsalted butter
3 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
4 cups chopped hickory nuts
4 egg whites, lightly beaten
2 teaspoons vanilla extract
Nutritional analysis per serving
43 grams carbs; 26 milligrams cholesterol; 409 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 24 grams fat; 2 grams fiber; 111 milligrams sodium; 8 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees.
- Step 2
Cream sugar and butter. Sift flour, baking powder and salt into mixing bowl. Add to butter-sugar mixture with milk. Stir in hickory nuts. Fold in egg whites.
- Step 3
Bake for 1 hour in deep 9-inch baking pan. Be careful not to overbake; cake should not be allowed to dry out.
If cooking this cake in a fireplace, place it in a baking tin and put the tin inside a cast-iron Dutch oven. Heap coals on top of the lid. Hickory nuts, now in season, are sold in farmers' markets.
Private Notes