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2 c butter
4 1/2 c flour; sifted
1/8 ts Salt
1 ts baking powder
6 Eggs
1 lb Brown sugar
1/2 c Milk
1 ts vanilla
3 tb Instant coffee
4 c Chopped pecans
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 degrees 1-1/2
hours. Let cool in pan on cake rack. Remove from pan. Serves 12.
From TEXAS COOK BOOK received in the April swap from TSUEX.
Formatted for MM by Pegg Seevers 5/1/94
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