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Harvest Pecan Cake

Ingredients
  Margarine 2 Cup (32 tbs), softened
  Brown sugar 2 1⁄4 Cup (36 tbs)
  Eggs 6 , separated
  Flour 4 1⁄2 Cup (72 tbs)
  Salt 1 Teaspoon
  Instant coffee 3 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Pecans 4 Cup (64 tbs), chopped
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Nut
Interest: 
Party
Servings: 
18

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 613 Calories from Fat 365

% Daily Value*

Total Fat 42 g65.1%

Saturated Fat 5.9 g29.5%

Trans Fat 0 g

Cholesterol 71.1 mg23.7%

Sodium 140.9 mg5.9%

Total Carbohydrates 55 g18.3%

Dietary Fiber 3.6 g14.5%

Sugars 26.7 g

Protein 8 g16.5%

Vitamin A 19.3% Vitamin C 0.57%

Calcium 4.2% Iron 13.8%

*Based on a 2000 Calorie diet

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Harvest Pecan Cake Recipe