Recipe - Mississippi Pecan Cake

One half cup Butter or margarine
2 cup Sugar
1 teaspoon Vanilla
1 Egg
3 Egg yolks
2 One half cup Flour
3 teaspoon Baking powder
Three fourths teaspoon Salt
1 cup Water

PECAN MIXTURE
3 Egg whites
One fourth teaspoon Salt
One fourth cup Water
One half cup Sugar
2 tablespoon Flour
1 teaspoon Baking powder
1 pound (4 cups) ground pecans

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 recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998