East Texas Pecan Cake

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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