Harvest Pecan Cake Recipe
Ingredients
2 c. margarine, softened
2 1/4 c. (packed) brown sugar
6 eggs, separated
4 1/2 c. flour
1 tsp. salt
3 tbsp. instant coffee
1/2 c. milk
1 tsp. vanilla
4 c. chopped pecans
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 alter- nately 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.
Frost cake, if desired.
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 alter- nately 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.
Frost cake, if desired.
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