Harvest Pecan Cake Recipe
Ingredients
| Margarine | 2 Cup (32 tbs), softened | |
| Brown sugar | 2 3⁄10 Cup (36 tbs) | |
| Eggs | 6 , separated | |
| Flour | 4 1⁄2 Cup (72 tbs) | |
| Salt | 1 Teaspoon | |
| Instant coffee | 3 Tablespoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Vanilla | 1 Teaspoon | |
| Pecans | 4 Cup (64 tbs), chopped |
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.
Chef
