1 c. butter or vegetable shortening
2 c. sugar
4 eggs, separated
3 c. sifted cake flour
1/4 tsp. salt
3 tsp. baking powder
1 c. milk
1 tsp. vanilla
1 c. hickory nut meats, chopped

Cream shortening and sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Sift dry ingredients together 3 times and add alternately with milk and vanilla. Beat until smooth after each addition of flour. (Begin and end with dry ingredients.) Fold in the nut meats. Fold in stiffly beaten egg whites. Pour into a 9 inch fluted pan that has been lined with waxed paper. Bake at 350 degrees 50 to 60 minutes or until done.

MAPLE FROSTING:

1 1/3 c. sugar
2/3 c. grated maple sugar (one cake)
1/2 c. butter
2/3 c. cream

Cook about 15 minutes or until mixture forms soft ball when dropped in cold water. Cool, then beat until right consistency to spread on cake.