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Harvest Pecan Cake Recipe
|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)|
Serving size: Complete recipe
Calories 10752 Calories from Fat 6302
% Daily Value*
Total Fat 732 g1126.5%
Saturated Fat 271.6 g1358%
Trans Fat 0 g
Cholesterol 2247.8 mg
Sodium 1407.7 mg58.7%
Total Carbohydrates 980 g326.5%
Dietary Fiber 59 g235.9%
Sugars 482.4 g
Protein 145 g290.3%
Vitamin A 261.6% Vitamin C 8.4%
Calcium 116.9% Iron 243.5%
*Based on a 2000 Calorie diet
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.