This is an old handwritten recipe written on a white index card that has aged and yellowed a bit. It must have been a family favorite since there are ingredient quantities provided for three different sizes of the cake. Date is unknown. Recipe is typed below as-is along with a scanned copy that you can click to view larger.
Hickory Nut Cake
350 — 40 – 45 min
1/2 c Crisco
1 c sugar
2 eggs
1 1/2 c. flour
2 teasp B. pdwr
1/2 teasp salt
1/2 c milk
1/2 c chopped nuts
1 teasp Vanilla
Use 2 extra tables. Flour for coat nuts.
8×8 pan
Double – Long Loaf Pan
1 c Crisco
2 c sugar
4 eggs
3 c. cake flour
4 teas B. pdwr
1 teas salt
1 c milk
1 c chop nuts
2 teas Vanilla
1 1/2 Recipe
3/4 c Crisco
1 1/2 c Sugar
3 eggs
2 1/2 c flour
3 teasp B. pdwr
3/4 teasp salt
3/4 c milk
3/4 c nuts
1 1/2 teas Vanilla