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Categories:
egg whites cream of tartar fruit sugar egg yolks fruit sugar flour baking powder salt coffee pecans chocolate butter coffee powder icing sugar salt eggs milk rum
Viewed: 28 - Published at: 8 years agoIngredients
- 5 egg whites
- 12 teaspoon cream of tartar
- 13 cup fruit sugar
- 5 egg yolks
- 1 13 cups fruit sugar
- 1 23 cups all-purpose flour
- 2 12 teaspoons baking powder
- 12 teaspoon salt
- 34 cup coffee, strong
- 12 cup pecans, finely chopped
- 4 squares chocolate, unsweetened
- 4 tablespoons butter
- 4 teaspoons instant coffee powder
- 2 cups icing sugar, sifted
- 14 teaspoon salt
- 2 eggs
- 12 cup milk
- 1 teaspoon rum extract
Method
- Preheat oven to 350 degrees Fahrenheit.
- Select a 10 tube/bundt pan and make sure it is free of grease.
- Beat egg whites until frothy, sprinkle with cream of tartar; continue beating until soft peaks form.
- Gradually beat in 1/3 cup fruit sugar and beat until stiff, but not dry.
- Beat egg yolks until lemon coloured and gradually beat in 1 1/3 cup fruit sugar.
- Beat until thick.
- Blend together flour, baking powder and salt.
- Stir dry ingredients into egg yolk mixture, alternately with coffee.
- Fold in pecans.
- Carefully fold batter into the meringue.
- Turn into pan.
- Cut through the batter with a knife to eliminate air bubbles.
- Bake for 60 to 75 minutes.
- As soon as cake is ready, invert it onto a wine bottle allowing it to cool completely.
- To remove from the pan, loosen with a knife or spatula and shake carefully from the pan.
- For Frosting:Melt chocolate, butter and instant coffee over boiling water.
- Remove from heat and add icing sugar, salt, egg, milk and rum extract.
- Blend thoroughly.
- Set in a pan of ice water and beat until stiff with an electric mixer.
- Add more icing sugar if necessary.
- Ice cooled cake.
