East Texas Pecan Cake
Yield
12 servingsPrep
30 minCook
90 minReady
Trans-fat Free, Good source of fiber
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
|
|
| 1.1 | l |
all-purpose flour
sifted |
|
| 0.6 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 6 | large |
eggs
|
|
| 453.6 | g |
brown sugar
|
|
| 118 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
instant coffee
|
*
|
| 946 | ml |
pecans
chopped |
|
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.
