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Ingredients

1 ½ cups white sugar ½ cup shortening 2 cups sifted all-purpose flour 2 tablespoons baking powder ½ teaspoon ground nutmeg ¼ teaspoon salt 1 cup finely chopped hickory nuts 1 cup milk 3 egg whites

Nutrition Info

164.9 calories carbohydrate: 22.2 g cholesterol: 0.8 mg fat: 7.8 g fiber: 0.6 g protein: 2.5 g saturatedFat: 1.6 g servingSize: - sodium: 157.5 mg sugar: 13 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans. Sift flour, baking powder, nutmeg and salt together and set aside.
In a large bowl, cream sugar and shortening until light and fluffy. Add flour mixture alternately with milk. Stir in nuts.
In a separate clean bowl, whip the egg whites until stiff peaks form. Quickly but gently fold into the batter.
Divide batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

2 - 9 inch round pans

This cake utilizes hickory nuts. Other nuts could be substituted if you don't have hickory nuts.