Harvest Pecan Cake

Name: Harvest Pecan Cake
Ingredients: 2 c. butter or oleo; 4 1/2 c. all-purpose flour, sifted; 1/4 tsp. salt; 1 tsp. baking powder; 6 eggs, separated; 1 lb. pkg. light brown sugar; 1/2 c. sweet milk; 1 tsp. vanilla; 3 Tbsp. instant coffee, dissolved in 3 Tbsp. water; 2 c. (8 oz.) pecans, chopped

10 ingredients

14 steps

Ingredients

2 c. butter or oleo
4 1/2 c. all-purpose flour, sifted
1/4 tsp. salt
1 tsp. baking powder
6 eggs, separated
1 lb. pkg. light brown sugar
1/2 c. sweet milk
1 tsp. vanilla
3 Tbsp. instant coffee, dissolved in 3 Tbsp. water
2 c. (8 oz.) pecans, chopped

Directions

1

Have butter at room temperature.
2

Sift dry ingredients. Separate eggs.
3

Beat egg whites until stiff but not dry.
4

Beat egg yolks in large bowl.
5

Cream together butter and brown sugar.
6

Add yolks.
7

Mix well.
8

Combine milk, vanilla and dissolved coffee. Add dry ingredients to brown sugar and butter mixture alternately with liquid, beginning and ending with dry ingredients.
9

Add pecans and fold in egg whites.
10

Bake in tube pan sprayed with Pam or greased and floured in preheated oven at 325°.
11

Place in pan of water on bottom rack to prevent overbrowning.
12

If cake browns too fast, place piece of foil on top.
13

Bake for about 1 hour.
14

Needs no frosting but you can if you want it.