Ingredients
3
tablespoons instant coffee granules or crystals
3
tablespoons hot water
1/2
cup milk
1
teaspoon vanilla
4 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
2
cups butter, softened
1
box (1 lb) light brown sugar
6
eggs
4
cups chopped pecans
Preparation
Heat oven to 325°F. Generously grease bottom, side and tube of 10-inch angel food (tube) cake pan with shortening; lightly flour.
In small bowl, stir coffee granules and hot water until dissolved; stir in milk and vanilla. Set aside. In medium bowl, mix flour, baking powder and salt.
In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, one at a time, beating until blended after each addition. On low speed, beat in flour mixture alternately with coffee mixture. Fold in pecans. Pour batter into pan.
Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
