Cake: Six Egg White Hickory Nut Cake

1 c. shortening (half butter)

2 c. sugar

2 3/4 c. Gold Medal flour

4 tsp. baking powder

1/2 tsp. salt

1 c. skimmed milk

1 tsp. vanilla

6 egg whites (at least 3/4 c.)

3/4 c. hickory nuts

Cream together shortening, add sugar gradually, and cream till very fluffy.  Add nuts and vanilla.  Stir in sifted dry ingredients alternately with milk.  Fold in beaten egg whites.  Bake in three 9-inch cake pans at 350 for 35 to 45 minutes.

Mrs. Joe (Julie) Adams

Our Swiss Pantry II

First Mennonite Church

1987