Shellbark Nut Pound Cake Herman’s daughter, Diane Braden, shares this favorite recipe from her dad’s side of the family. If you don’t happen to have shellbark/shagbark hickory trees (or the squirrels get the nuts before you—grr) hazelnuts are a good substitute. 2 sticks margarine or butter, room temperature 1/2 Cup shortening 3 3/4 Cups sugar 5 eggs 3 3/4 Cups flour 1/2 tsp. salt 1/2 tsp. baking powder 1 Cup milk 2 tsp. PURE VANILLA EXTRACT 1 1/4 Cups hickory nuts, finely chopped (a blender/food processor works well for this)

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