Shelly's Recipe

HARVEST PECAN CAKE

Category: Cakes

2 cups butter
4 1/2 cups flour
1/4 tsp salt
1 tsp baking powder
6 eggs
1 lb brown sugar
1/2 cup milk
1 tsp vanilla
3 tbsp instant coffee, dissolved in
3 tbsp hot water
4 cups pecans

Set out butter or oleo to soften. Sift together flour, salt and baking powder. Grease a 10-inch tube pan. Separate eggs. Beat egg yolks well. Beat egg whites until stiff.

In large mixing bowl, cream butter and brown sugar. Add egg yolks. Mix vanilla, coffee and milk together. Add alternately with dry ingredients. Fold in pecans and egg whites. Bake at 325 for 1 1/2 hours. Let cool and remove from pan.