Hickory Nut Cake

3 eggs, separated
1-1/2 C. sugar
2-1/4 C sifted cake flour
3 t. baking powder
1 t. salt
1/3 C Wesson oil
1 C. water
vanilla or maple flavoring
3/4 C. chopped hickory nuts

Beat egg whites until foamy. Gradually add 1/2 cup sugar. Beat until stiff and glossy. In separate bowl sift remaining sugar, flour, baking powder, and salt. Add oil, water, egg yolks and flavoring. Beat until smooth. Fold in meringue. Add nuts last. Bake in loaf or layer pans at 350.
Mrs. Alvin H. Hershberger

Louise in AL.

http://www.nancyskitchen.com