| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 2 | c | Sugar |
| 1 | ts | Vanilla |
| 1 | Egg | |
| 3 | Egg yolks | |
| 2 1/2 | c | Flour |
| 3 | ts | Baking powder |
| 3/4 | ts | Salt |
| 1 | c | Water |
| 3 | Egg whites | |
| 1/4 | ts | Salt |
| 1/4 | c | Water |
| 1/2 | c | Sugar |
| 2 | tb | Flour |
| 1 | ts | Baking powder |
| 1 | lb | (4 cups) ground pecans |
INSTRUCTIONS
PECAN MIXTURE Notes: 1994 Honorable Mention. By Gladys E. Stein, Tamaqua. The Times News, PA Cream butter, sugar, vanilla and whole egg until fluffy. Add egg yolks, one at a time, beat well after each is added. Stir flour, baking powder and salt together. Add to creamed mixture alternately with water. Stir until smooth. PECAN MIXTURE: In large mixing bowl, combine egg whites until stiff but not dry. Stir together sugar, flour and baking powder. Gradually beat into whites until stiff. Fold in nuts. Grease 10 inch tube pan, line bottom only with wax paper. Pour half of batter into pan. Drop pecan mixture by spoonfuls on batter, then top with remaining batter. Bake at 325° for 1 hour and 25 minutes or until pick comes out clean. Cool cake in pan on rack. Turn out. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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