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Hickory Nut Cake

1 cup butter 2 1/2 cups sugar 1 cup milk 5 eggs 3 1/2 cups Gold Medal flour 1 teaspoon salt 2 teaspoons baking powder 2 cups hickory nut meats 1/2 lb. citron 1 lb. raisins 1 oz. each candied lemon and orange peel In mixing, follow the directions as given for butter cakes. Bake in two sheets for one hour.