East Texas Hickory Nut Cake – a delicious recipe with butter, sugar, eggs, cake flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
2
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
3
Pour batter into 2 greased and floured 8 - inch round cake pans. Bake at 375u00b0 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and cool completely.
4
Spread Caramel Frosting between layers and sprinkle with 1/2 cup chopped nuts. Spread top and sides with frosting, and sprinkle with remaining 1/2 cup nuts.
965
kcal
Calories
49
g
Fat
117
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter or margarine, softened, 1 1/4 cups sugar, 2 eggs, separated, 2 cups sifted cake flour, and more.
Yes, East Texas Hickory Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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