Harvest Pecan Cake
|Sifted flour||4 1⁄2 Cup (72 tbs)|
|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)|
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.