Hickory Nut Cake(Grandmother'S Recipe)

• 2 c. sugar
• 1 c. butter
• 1 c. milk (sour milk optional)
• 3 c. flour (reserve enough flour to roll nuts in before adding to cake mixture)
• 3 tsp. baking powder
• 1/4 tsp. baking soda
• dash of salt
• 1 tsp. lemon extract
• 5 egg whites
• 1 c. hickory nuts (pecans optional)

1. Cream sugar and butter together well.
2. Sift together dry ingredients (flour, baking soda, baking powder and salt).
3. Add dry ingredients to creamed mixture, alternating with milk.
4. Add lemon extract.
5. Fold in nuts, which have been rolled in flour.
6. Beat egg whites until stiff and fold into mixture.
7. Pour into three 8-inch round, greased and floured cake pans.
8. Bake at 350u0b0 approximately 20 minutes or until cake springs back to touch.
9. Frost.
10. (See recipe for Divinity Frosting.)

sugar, butter, milk, flour, baking powder, baking soda, salt, lemon extract, egg whites, hickory nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257013 (may not work)