Posted by sherry on December 12, 2000 at 23:46:51:
In Reply to: Harvest Pecan Cake posted by Jackie on December 12, 2000 at 22:43:11:
: When I moved several years ago I lost my mothers old cookbook with a hand written recipe for a Harvest Pecan Cake. She said she got the receipe from the back of a brown sugar box probably in the early 70's or late 60's. It was almost like a pound cake and used brown sugar and maybe 4 or 5 eggs. Thanks!
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HARVEST PECAN CAKE
(From Imperial Brown Sugar Box)
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2 c. butter or margarine
4 1/2 c. sifted flour
1/4 tsp. salt
1 tsp. baking powder
6 eggs
1 lb. Imperial brown sugar
1/2 c. milk
1 tsp. vanilla
3 Tbsp. instant coffee
3 Tbsp. hot water
4 c. chopped pecans
Set butter out 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 large
mixing bowl, cream together butter and Imperial brown sugar,
add beaten egg yolks, mixing well. Combine milk, vanilla,
coffee (which has been dissolved in hot water). Add alternate-
ly with dry ingredients. Fold in pecans and egg whites. Pour
into pan and bake at 325 degrees for 1 1/2 hours. Let cool in pan on
cake rack. Remove from pan. You need not ice this cake, but
may use any icing you prefer.
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HARVEST PECAN CAKE
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2 c. butter
4 1/2 c. flour
1/4 tsp. salt
1 tsp. baking powder
6 eggs
1 lb. brown sugar
1/2 c. milk
1 tsp. vanilla
3 Tbsp. instant coffee,
dissolved in water
2 c. chopped pecans
Set out butter to soften. Sift together dry ingredi-
ents. Grease bottom of tube pan. Separate eggs and beat yolks
well. Beat whites until stiff. In large bowl, cream butter
and brown sugar. Add beaten egg yolks. Combine milk, vanilla
and coffee. Add alternately with dry ingredients. Fold in
pecans and egg whites. Pour in pan and bake at 325 degrees for 1 1/2
hours.