Harvest Pecan Cake

• 2 c. butter or oleo
• 4 1/2 c. all-purpose flour, sifted
• 1/4 tsp. salt
• 1 tsp. baking powder
• 6 eggs, separated
• 1 lb. pkg. light brown sugar
• 1/2 c. sweet milk
• 1 tsp. vanilla
• 3 Tbsp. instant coffee, dissolved in 3 Tbsp. water
• 2 c. (8 oz.) pecans, chopped

1. Have butter at room temperature.
2. Sift dry ingredients. Separate eggs.
3. Beat egg whites until stiff but not dry.
4. Beat egg yolks in large bowl.
5. Cream together butter and brown sugar.
6. Add yolks.
7. Mix well.
8. Combine milk, vanilla and dissolved coffee. Add dry ingredients to brown sugar and butter mixture alternately with liquid, beginning and ending with dry ingredients.
9. Add pecans and fold in egg whites.
10. Bake in tube pan sprayed with Pam or greased and floured in preheated oven at 325u0b0.
11. Place in pan of water on bottom rack to prevent overbrowning.
12. If cake browns too fast, place piece of foil on top.
13. Bake for about 1 hour.
14. Needs no frosting but you can if you want it.

butter, flour, salt, baking powder, eggs, light brown sugar, sweet milk, vanilla, instant coffee, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361295 (may not work)