Grandma’s Hickory Nut Cake

Servings: 6
Ingredients:

2 c  Sugar
2/3 c  Butter
3    Eggs
1/8 ts Salt
2 ts Baking powder
2 1/2 c  Flour
1 c  Milk
1 ts Vanilla
1 c  Hickory nuts, chopped
-(reserve a few for
Garnish)
PENUCHE FROSTING:
1/2 c  Butter
1 c  Brown sugar
1/4 c  Milk or cream
2 c  Powdered sugar
1 ts Vanilla extract

CAKE:

Cake:

Cream butter and sugar together. 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 nuts and vanilla.
Pour into greased and floured 13 x 9′ pan. Bake at 325 degrees for 45 to
50 minutes. Cake may be baked in 8′ layer pans. Cool.

Frosting:

Melt 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 1/2 cup chopped hickory nuts if desired. Frost cake.

From: Reminisce Magazine