COFFEE PECAN POUND CAKE

Coffee Pecan Pound Cake

Prep: 10m  Cook: 1h5m  Total: 1h15m

Yield: 1 Loaf

Dessert

Ingredients

• 3/4 cup or 175 g softened butter

• 3/4 cup or 175 ml milk

• 1 1/2 cups or 290 g regular sugar

• 3 eggs, lightly beaten

• 4 Teaspoons of coffee granules dissolved in 2 Tablespoons hot water.

• 1 3/4 cups or 225 g Plain / All purpose flour, sieved

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1 Cup or 140 g Pecans

Instructions

1 Heat oven to 170C, 325F Grease and line your baking tin. See here for how to line. Get all your ingredients ready, i.e dissolve the coffee, sieve the flour, and add the salt and baking powder to the flour etc. Crush the pecans a little with your hand so they are not such big pieces. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, the rest of the milk and flour. Fold in the pecans. Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 10 minutes, check after 1 hour to see if it is cooked, using a skewer. Every oven varies, so keep an eye on your cake! Have a cup of tea! Allow to cool. Store in an airtight container. You can also freeze half or all of it, wrap in parchment paper, then place in a zippy bag. Defrost as normal and enjoy! It will still be moist.