Hickory nut cake

Hickory Nut Cake
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 to 3/4 teaspoon salt
1/2 cup oil
1 cup milk
1 teaspoon vanilla
2 eggs
1 1/2 cups sugar
1 cup finely ground hickory nuts
Brown Sugar Icing (see below)
Sift together flour, baking powder and salt in large mixing bowl. Add oil, milk and vanilla. Beat until mixture forms a very smooth batter. In small mixer bowl, beat eggs until thick and foamy. Gradually add sugar and continue beating until very well blended. Thoroughly fold into batter. Lightly fold in nuts. Pour into 2 waxed-paper-lined and greased 9 inch pans. Bake at 375 degrees for 25 to 30 minutes. Frost with Brown Sugar Icing.
Brown Sugar Icing
1/2 stick butter
1 cup brown sugar
1/2 cup milk
1 teaspoon vanilla
1 pound powdered sugar
Melt butter and sugar in pan; bring to a boil. Add milk and boil for 2 minutes, stirring frequently. Cool; add vanilla and powdered sugar to make the right consistency for spreading.

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Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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