Hickory Nut Cake Recipe

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Hickory Nut Cake
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  1. In a large bowl, cream the butter, sugar and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in nuts. In a small bowl, beat egg whites on high speed until soft peaks form; fold into batter.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat butter and sugar on low speed for 1 minute. Beat in the vanilla, salt and enough cream until a fluffy consistency is achieved. Spread between layers and over top and sides of cake. Yield: 12-16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 753.63 Kcal (3155 kJ)
Calories from fat 203.07 Kcal
% Daily Value*
Total Fat 22.56g 35%
Cholesterol 65.62mg 22%
Sodium 167.51mg 7%
Potassium 166.83mg 4%
Total Carbs 132.98g 44%
Sugars 112.26g 449%
Dietary Fiber 0.47g 2%
Protein 7.74g 15%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 8%
Iron 2mg 11%
Calcium 71.3mg 7%
Amount Per 100 g
Calories 352.14 Kcal (1474 kJ)
Calories from fat 94.89 Kcal
% Daily Value*
Total Fat 10.54g 35%
Cholesterol 30.66mg 22%
Sodium 78.27mg 7%
Potassium 77.95mg 4%
Total Carbs 62.14g 44%
Sugars 52.45g 449%
Dietary Fiber 0.22g 2%
Protein 3.62g 15%
Vitamin A 0.1mg 8%
Iron 0.9mg 11%
Calcium 33.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.9
  • 21

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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