Grandma'S Hickory Nut Cake
- Cake
- 2 cups sugar
- 2/3 cup butter
- 3 eggs
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 2 1/2 cups all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup hickory nuts, chopped (reserve a few halves for garnish)
- Penuche Frosting
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/4 cup milk or 1/4 cup cream
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- For the Cake: Cream together sugar and butter. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13x9-inch pan (or 2 8-inch round cake pans). Bake at 325 F for 45--50 minutes. Cool.
- For the Frosting: Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to a boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (You may add 1/2 cup chopped hickory nuts if desired.) Frost the cake and decorate with reserved hickory nuts.
cake, sugar, butter, eggs, salt, baking powder, flour, milk, vanilla, hickory nuts, frosting, butter, brown sugar, milk, sugar, vanilla
Taken from www.food.com/recipe/grandmas-hickory-nut-cake-144401 (may not work)