While you’re out enjoying the Fall weather, be sure to forage for some nuts for use in this recipe:

Nuzskuchen / Hickory Nut Cake

2 cups flour, sifted
2 ¾ teaspoons baking powder
¼ teaspoon salt
3 eggs, separated
⅔ cup vegetable shortening
1 ½ cups sugar
1 teaspoon vanilla
¾ cup milk
1 ½ cups ground hickory nuts (or walnuts, if you prefer)

Preheat oven to 350°.

Sift flour, baking powder, and salt together. Beat egg whites till stiff. Cream shortening, sugar and vanilla until fluffy. Add beaten egg yolks and mix. Add sifted dry ingredients alternating with milk, beating well after each addition. Stir in nuts. Fold in stiff egg whites. Grease and lightly flour two 9-inch layer cake pans. Pour in batter and bake for about 25 minutes. Makes one double-layer cake. When cool, frost with your favorite butter-cream frosting or Mrs. Steele’s caramel frosting (see recipe at  end of chapter).

Emilie Steele, High Amana


This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.