Mrs. Edison’s Old Fashioned Hickory Nut Cake: A Taste of History

The scent of hickory nuts always transports me back to my grandmother’s kitchen. Every autumn, she’d gather them with us kids, cracking them open with her trusty hammer. The reward wasn’t just the nutty treasure inside but the anticipation of her famous hickory nut cake—a recipe passed down through generations. It wasn’t just a cake; it was a taste of history, of simpler times, and the warmth of family gathered around a table. This recipe, reminiscent of those old-fashioned cakes, promises to deliver a similar comforting experience.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 35-45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10-12
• Yield: One 9-inch cake
• Dietary Type: Not specified, contains dairy and eggs

Ingredients

For the Cake:

• 1 1/2 cups sugar
• 1 cup butter (scant)
• 1 cup milk
• 3 cups flour
• 2 teaspoons baking powder
• 8 egg whites
• 1 teaspoon vanilla
• 1 pint nuts, chopped (hickory nuts preferred)

For the Frosting:

• 1 1/2 cups sugar, pulverized (powdered sugar)
• 2 egg whites

Equipment Needed

• Mixing Bowls
• Electric Mixer (hand or stand)
• Measuring Cups and Spoons
• 9-inch Cake Pan
• Spatula
• Saucepan
• Candy Thermometer (optional, for frosting)

Instructions

1. Preheat your oven to a moderate temperature – around 350°F (175°C). Grease and flour a 9-inch cake pan to prevent sticking. A light dusting of flour after greasing helps the cake release cleanly.

2. Cream together the sugar and butter (scant cup). The term “scant” suggests slightly less than a full cup, perhaps missing a tablespoon or two. Creaming involves beating the butter and sugar until light and fluffy, incorporating air which helps to leaven the cake.

3. Combine the creamed mixture with the milk. Mix until well blended.

4. In a separate bowl, whisk together the flour and baking powder. This ensures the baking powder is evenly distributed throughout the flour, resulting in a more consistent rise.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cake.

6. In a clean, dry bowl, beat the 6 egg whites until very stiff peaks form. This is a crucial step for adding lightness and volume to the cake. Stiff peaks should stand up straight when the beaters are lifted.

7. Gently fold the beaten egg whites into the batter. Folding is a technique used to incorporate delicate ingredients without deflating them. Use a spatula and gently cut through the batter, folding it over itself until just combined. Avoid stirring or mixing vigorously.

8. Add the vanilla and the chopped nuts (hickory nuts if available). Mix gently to distribute evenly.

9. Pour the batter into the prepared cake pan.

10. Bake in the preheated moderate oven for approximately 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time will vary depending on your oven, so start checking for doneness around 35 minutes.

11. Cool the cake in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan.

12. Prepare the Frosting: Let the 1 1/2 cups pulverized sugar boil until when put in cold water it becomes brittle. This involves cooking the sugar to the hard-crack stage. Use a candy thermometer for accuracy; the hard-crack stage is around 300-310°F (149-154°C). If you don’t have a thermometer, drop a small amount of the boiling sugar into a bowl of ice water. It should form hard, brittle threads that snap easily.

13. Beat the remaining 2 egg whites until very stiff peaks form.

14. Slowly add the hot, brittle sugar to the beaten egg whites, beating constantly until the frosting becomes cold and thick. This process tempers the egg whites, preventing them from cooking and creating a smooth, glossy frosting.

15. Flavor the frosting to taste. Vanilla extract is a good choice, but you could also use almond extract or a touch of lemon zest.

16. Frost the cooled cake with the prepared frosting.

Expert Tips & Tricks

• Nut Preparation: Toasting the chopped hickory nuts before adding them to the batter enhances their flavor. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until lightly golden and fragrant.
• Egg White Incorporation: When folding in the egg whites, make sure to leave some streaks of white. Overmixing will deflate the batter, resulting in a dense cake.
• Brittle Sugar Stage: Achieving the brittle sugar stage is critical for the frosting. Undercooked sugar will result in a runny frosting, while overcooked sugar can burn.
• Frosting Consistency: If the frosting becomes too thick, add a teaspoon of milk or water at a time until you reach the desired consistency.

Serving & Storage Suggestions

Serve Mrs. Edison’s Hickory Nut Cake at room temperature. It pairs beautifully with a cup of coffee or tea. Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze the cake, well-wrapped, for up to 2 months. Allow the cake to thaw completely before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	10g	50%
Cholesterol	50mg	17%
Sodium	150mg	6%
Total Carbohydrate	60g	20%
Dietary Fiber	2g	8%
Sugars	40g
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Other Nuts: If hickory nuts are unavailable, substitute with walnuts, pecans, or a combination of your favorite nuts.
• Dairy-Free: For a dairy-free version, use a plant-based butter substitute and non-dairy milk (almond, soy, or oat milk work well).
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free cake. Be sure to add a binding agent like xanthan gum to help with the structure.
• Spice Cake: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves to the flour mixture for a spiced version.

FAQs (Frequently Asked Questions)

Q: What does “butter scant” mean?
A: “Scant” in old recipes typically means slightly less than the measured amount. In this case, it likely means a cup of butter, missing perhaps a tablespoon or two.

Q: Why are only egg whites used in the cake?
A: Using only egg whites creates a lighter, more delicate cake crumb. The egg yolks would add richness but also weigh the cake down slightly.

Q: What does “pulverized sugar” mean?
A: Pulverized sugar is another term for powdered sugar or confectioners’ sugar. It dissolves more easily and creates a smooth frosting.

Q: Can I make the frosting ahead of time?
A: The frosting is best made right before using, as it can become stiff as it cools. If you need to make it ahead, rewhip it briefly before frosting the cake.

Q: How do I prevent the sugar from burning when making the frosting?
A: Use a heavy-bottomed saucepan and stir the sugar constantly over medium heat. A candy thermometer is helpful to monitor the temperature and ensure it reaches the hard-crack stage without burning.

Final Thoughts

Mrs. Edison’s Old Fashioned Hickory Nut Cake is more than just a recipe; it’s a glimpse into the past, a taste of tradition, and a reminder of the simple joys of baking. Don’t be intimidated by the old-fashioned techniques; the reward of a moist, nutty cake with a sweet, glossy frosting is well worth the effort. Gather your ingredients, preheat your oven, and embark on a culinary journey back in time. We encourage you to try this recipe, share your feedback, and perhaps pair it with a scoop of vanilla ice cream or a warm cup of coffee. Happy baking!