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Harvest Pecan Cake

Chef.at.Home's picture
Ingredients
  Sifted flour 4 1⁄2 Cup (72 tbs)
  Salt 1⁄4 Teaspoon
  Baking powder 1 Teaspoon
  Eggs 6 , separated
  Instant coffee 3 Tablespoon
  Hot water 3 Tablespoon
  Butter 2 Cup (32 tbs), softened (4 Sticks)
  Brown sugar package 1 Pound (1 Package Of 1 Pound)
  Milk 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Chopped pecans 4 Cup (64 tbs)
Directions

Sift together the flour, salt and baking powder.
Grease the bottom of a 10-inch tube pan.
Beat the egg yolks in a small bowl until thick and pale yellow.
Beat the egg whites in a separate bowl until stiff dissolve the coffee in the hot water.
Cream the butter and brown sugar in a large mixing bowl until light and fluffy.
Add the beaten egg yolks; mix well.
Mix the milk, vanilla and coffee mixture together.
Add to the creamed mixture alternately with the dry ingredients, mixing well after each addition.
Fold in the pecans and egg whites.
Pour into the prepared tube pan.
Bake at 325 degrees for 1 1/2 hours or until cake tests done.
Cool in the pan on a wire rack; remove from pan.
Sprinkle with confectioners' sugar or top with whipped topping and serve.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut
Servings: 
18

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 597 Calories from Fat 350

% Daily Value*

Total Fat 41 g62.6%

Saturated Fat 15.1 g75.4%

Trans Fat 0 g

Cholesterol 124.9 mg41.6%

Sodium 78.2 mg3.3%

Total Carbohydrates 54 g18.1%

Dietary Fiber 3.3 g13.1%

Sugars 26.8 g

Protein 8 g16.1%

Vitamin A 14.5% Vitamin C 0.46%

Calcium 6.5% Iron 13.5%

*Based on a 2000 Calorie diet

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Harvest Pecan Cake Recipe