East texas pecan cake

2 c  butter
  4 1/2 c  flour; sifted
    1/8 ts Salt
      1 ts baking powder
      6    Eggs
      1 lb Brown sugar
    1/2 c  Milk
      1 ts vanilla
      3 tb Instant coffee
      4 c  Chopped pecans
 
    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 degrees 1-1/2
  hours.  Let cool in pan on cake rack. Remove from pan. Serves 12.
  
  From TEXAS COOK BOOK received in the April swap from TSUEX.
  
  Formatted for MM by Pegg Seevers 5/1/94
 
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