East Texas Pecan Cake
Yield
12 servingsPrep
30 minCook
90 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | butter |
|
| 4 ½ | cups |
all-purpose flour
sifted |
|
| ⅛ | teaspoon | salt |
|
| 1 | teaspoon | baking powder |
|
| 6 | large | eggs |
|
| 1 | pound | brown sugar |
|
| ½ | cup | milk |
|
| 1 | teaspoon | vanilla extract |
|
| 3 | tablespoons | instant coffee |
*
|
| 4 | cups |
pecans
chopped |
|
Trans-fat Free, Good source of fiber
Directions
Set out butter to soften.
Sift together flour, salt, baking powder.
Grease bottom of 10-inch tube pan.
Separate eggs; beat yolks well; beat egg whites until stiff.
In a large mixing bowl, cream together butter and brown sugar.
Add beaten egg yolks, mixing well.
Combine milk, vanilla and coffee dissolved in 3 Tablespoons hot water.
Add alternately with dry ingredients.
Fold in pecans and egg whites.
Pour into pan and bake at 325℉ (160℃) for 1½ hours.
Let cool in pan on cake rack. Remove from pan.
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