Cream ½ cup butter and 1½ cups sugar until fl uffy. Sift 2 cups cake fl our with
2 teaspoons baking powder and ¼ teaspoon salt. Add alternately with ¾ cup milk;
beat well after each addition. Add 1 cup chopped hickory nuts, then fold in 4 stiffl y
beaten egg whites. Pour into buttered cake pan and bake at 350ºF for 45 minutes.
(old time recipes)