I just posted this over on the Harvest Forum and figured I might as well C&P it over here too since some of you may be lucky enough to have a ready supply of Shagbark Hickory Nuts this Fall:

We had Shagbark Hickory trees near us in Wisconsin and we would pick up huge bags every year. I loved them and truly miss having them to cook with -- just like walnuts or pecans.

The following is a cake I made for publication when I worked for a magazine. As I recall it was very good. I love hickory nuts and would love to be able to make this cake again.

GrandmaÂs Hickory Nut Cake

Cake:

2 cups sugar

2/3 cup butter

3 eggs

1/8 tsp. salt

2 tsp. baking powder

2-1/2 cups flour

1 cup milk

1 tsp. vanilla

1 cup hickory nuts, chopped

(reserve a few halves for garnish)

Penuche Frosting:

1/2 cup butter

1 cup brown sugar

1/4 cup milk OR cream

2 cups confectioners' sugar

1 tsp. vanilla

(1/2 cup hickory nuts, if desired)

Cream together sugar and butter for cake.

Add eggs; beat on medium speed of mixer for

2 minutes. Mix dry ingredients together lightly

with fork. Add dry ingredients, alternating with

milk. Mix well. Stir in Vanilla and nuts.

Pour into a greased and floured 13" x 9" pan.

Bake at 325º F for 45-50 minutes.

(The cake may also be baked in 8" layer pans.)

Cool.

Make frosting by melting the butter in medium

sauce pan. Add brown sugar; boil 2 minutes.

Add milk; bring to boil. Remove from heat; cool

to lukewarm. Beat in confectioners sugar and vanilla.

(You may add 1/2 cup chopped hickory nuts,

if desired) Frost the cake; and sprinkle on any

reserved nuts for garnish.

Yield 16 servings

"A Taste of Country" 1988 Reiman Publishing

Evelyn Kennell of Roanoke, IL was the original contributor.