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East Texas Pecan Cake

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Recipe

 

Yield

12 servings

Prep

30 min

Cook

90 min

Ready

Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups butter
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4 ½ cups all-purpose flour
sifted
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teaspoon salt
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1 teaspoon baking powder
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6 large eggs
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1 pound brown sugar
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½ cup milk
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1 teaspoon vanilla extract
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3 tablespoons instant coffee
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4 cups pecans
chopped
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Ingredients

Amount Measure Ingredient Features
473 ml butter
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1.1 l all-purpose flour
sifted
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0.6 ml salt
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5 ml baking powder
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6 large eggs
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453.6 g brown sugar
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118 ml milk
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5 ml vanilla extract
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45 ml instant coffee
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946 ml pecans
chopped
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Directions

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℉ (160℃) for 1½ hours.

Let cool in pan on cake rack. Remove from pan.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 87762% from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 23g 113%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 298mg 12%
Total Carbohydrate 26g 26%
Dietary Fiber 5g 19%
Sugars g
Protein 24g
Vitamin A 22% Vitamin C 1%
Calcium 11% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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