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Harvest Pecan Cake Recipe
|Margarine||2 Cup (32 tbs), softened|
|Brown sugar||2 1⁄4 Cup (36 tbs)|
|Eggs||6 , separated|
|Flour||4 1⁄2 Cup (72 tbs)|
|Instant coffee||3 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Pecans||4 Cup (64 tbs), chopped|
Serving size: Complete recipe
Calories 11047 Calories from Fat 6575
% Daily Value*
Total Fat 761 g1171.1%
Saturated Fat 106.1 g530.7%
Trans Fat 0 g
Cholesterol 1280.2 mg
Sodium 2536.3 mg105.7%
Total Carbohydrates 987 g328.9%
Dietary Fiber 65.1 g260.4%
Sugars 481 g
Protein 148 g296.2%
Vitamin A 347.8% Vitamin C 10.3%
Calcium 75% Iron 248.9%
*Based on a 2000 Calorie diet
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.