Hickory Nut Cake

• 1 1/2 cups white sugar
• 1/2 cup shortening
• 2 cups sifted all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup finely chopped hickory nuts
• 1 cup milk
• 3 egg whites

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans. Sift flour, baking powder, nutmeg and salt together and set aside.
2. In a large bowl, cream sugar and shortening until light and fluffy. Add flour mixture alternately with milk. Stir in nuts.
3. In a separate clean bowl, whip the egg whites until stiff peaks form. Quickly but gently fold into the batter.
4. Divide batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

white sugar, shortening, flour, baking powder, ground nutmeg, salt, hickory nuts, milk, egg whites

Taken from www.allrecipes.com/recipe/15766/hickory-nut-cake/ (may not work)