| 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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