For DOTT from OHIO who is looking for a hickory nut cake recipe in the 7/30 newsletter, I have 2 recipes, both a tad different, but the one with the hickory nut frosting is my families? favorite! Since I am from Ohio, we had this often in the winter at one of my aunts? homes, Mom or my grandma?s. Very good!

Grandma's Hickory Nut Cake

2 c. sugar
2/3 c. butter
3 eggs
1/8 tsp. salt
2 tsp. baking powder
2 1/2 c. all purpose flour
1 c. milk
1 tsp. vanilla extract
1 c. hickory nuts, chopped (reserve a few halves for garnish)

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

Penuche Frosting:
1/2 c. butter
1 c. packed brown sugar
1/4 c. milk or cream
2 c. confectioners sugar
1 tsp. vanilla extract

Make frosting by melting butter in a saucepan. Add brown sugar and boil 2 minutes. Add milk, bring to boil. Remove from heat, cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup, if desired.) Frost cake. Yield: 16 servings.

http://www.cooks.com/rec/view/0,176,158178-242197,00.html

Chris in NM

http://www.nancyskitchen.com