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Pecan Cake

Photo: Charles Walton
Yield 1 (10-inch) cake

Ingredients

  • 2 cups butter or margarine, softened
  • 1 (16-ounce) package light brown sugar
  • 6 large eggs
  • 3 tablespoons instant coffee granules
  • 3 tablespoons hot water
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 cups chopped pecans

How to Make It

  1. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

  2. Dissolve coffee granules in 3 tablespoons hot water; stir in milk and vanilla.

  3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in pecans. Pour batter into a greased and floured 10-inch tube pan.

  4. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.