Sarah Polks Hickory Cake
Created by dienia b on September 19, 2019
- Servings: 8
- Prep Time: 9m
- Cook Time: 60m
- Recipe #33366
Ingredients
- 1 cup butter, at room temperature
- 2 cups granulated sugar
- 5 eggs, separated
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1 cup light cream
- 1 cup hickory nuts ,chopped
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon vanilla extract
How to Make
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Step 1: Preheat to 350° F.
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Step 2: Lightly butter and flour a 10-inch tube pan, and shake out the excess flour.
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Step 3: Spray pam
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Step 4: Set the pan aside.
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Step 5: Place the butter in a large mixing bowl, and beat with an electric mixer on medium speed until creamy, 1 minute. Add the sugar, gradually beating on medium until light and creamy, 2 minutes.
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Step 6: Add the egg yolks, one at a time, beating until combined.
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Step 7: Set aside.
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Step 8: Place the flour, baking powder, and salt in a large mixing bowl and sift to combine.
How to Make
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Step 9: Set aside.
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Step 10: Place the egg whites in a large mixing bowl and, with clean beaters, beat on high speed until stiff peaks form, about 4 minutes.
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Step 11: Set aside.
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Step 12: Stir the lemon juice into the milk. Alternately add the flour mixture and milk to the butter mixture in 3 additions, beating on low speed just to combine. Beat in the hickory nuts and extracts,
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Step 13: On low speed until combined.
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Step 14: By hand, fold the beaten egg whites into the batter, just until combined.
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Step 15: Turn the batter into the prepared pan, smooth the top, and place the pan in the oven.
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Step 16: Bake the cake until it is golden brown and begins to pull away from the sides of the pan, 55 to 60 minutes.
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Step 17: Remove the cake from the oven, and place the pan on a wire rack to cool for 20 minutes. Run a knife around the edges of the pan, give the pan a gentle shake, then invert the cake onto the rack to cool, right side up, for 30 minutes. Slice and serve.