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

Cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating thoroughly after each. Sift dry ingredients together there times and add alternately with milk and vanilla. Beat until smooth after reach (begin and end with dry ingredients). Fold in nuts and last stiffly beaten egg whites. Pour into angel food pan that has been lined with wax paper. Bake at 350 degrees for 50 to 60 minutes or until done. Ice with seven minute icing or brown sugar icing.