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East Texas Pecan Cake

 

227

Yield

12

servings

Prep

30

min

Cook

90

min

Ready

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 87762% of calories 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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