Harvest Pecan Cake
|Margarine||2 Cup (32 tbs), softened|
|Brown sugar||2 1⁄4 Cup (36 tbs)|
|Eggs||6 , separated|
|Flour||4 1⁄2 Cup (72 tbs)|
|Instant coffee||3 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Pecans||4 Cup (64 tbs), chopped|
Cream margarine; add sugar, blending well.
Beat egg yolks until fluffy; stir into creamed mixture.
Sift flour 3 times with baking powder and salt.
Combine coffee and 3 tablespoons hot water.
Combine milk, vanilla and coffee mixture.
Add milk mixture alternately with flour mixture to creamed mixture.
Beat egg whites until stiff peaks form; fold egg whites and nuts into flour mixture.
Pour into greased tube pan.
Bake at 325 degrees for 1 hour and 30 minutes.
Cool in pan for 10 minutes.
Cool on rack.