East Texas Pecan Cake

4 1/2 cups flour; sifted
1/8 tsp salt
1 tsp baking powder
6 eggs, separated
2 cups butter, softened
1 lb brown sugar
1/2 cup milk
1 tsp vanilla
3 tbsp instant coffee
3 tablespoons hot water
4 cups chopped pecans

Set out butter to soften. Grease bottom of 10-inch tube pan.

Sift together flour, salt, baking powder.

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 beaten egg whites.

Pour into prepared pan and bake at 325 degrees 1 1/2 hours. Let cool in pan on cake rack. Remove from pan.

Source: Texas Cookbook
Serves 12