Hickory Nut Cake

1 cup butter or shortening
2 cups sugar
4 eggs, separated
3 cups flour
1/4 teaspoon of salt
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
1 cup chopped hickory nuts

Cream shortening and sugar until light & fluffy. Add eggs yolks one at a time beaten thoroughly after each. Sift dry ingredients together 3 times and add alternately with milk and vanilla. Beat until smooth after each and end with dry ingredients. Fold in nuts and stiffly beaten egg whites. Pour into angelfood pan that has been lined with wax paper. Bake 350 degrees 50-60 minutes or until done

Seven-Minute Frosting

1 1/2 cups sugar
2 egg whites
2 teaspoons light corn syrup
Dash of salt
1/3 cup cold water
1 teaspoon of vanilla

In top of double boiler combine sugar, egg whites, corn syrup and salt. Add cold water. Beat 1/2 minute at low speed with electric mixer to blend. Place over boiling water (water in bottom of double boiler should not touch top pan). Beating constantly with electric mixer on high setting, cook till frosting forms stiff peaks, about 7 minutes. Remove from heat; and vanilla. Beat until of spreading consistency and satiny in appearance, 2 to 3 minutes more. After frosting cake add hickory nut pieces to top of cake for garnish.