Instructions: Line bottom of greased 10-inch tube pan with a circle parchment or brown paper. grease paper. In large bowl, cream butter. Beat in sugar until smooth and fluffy. Beat in egg yolks. Sift flour with salt, then stir about 1/4 of flour mixture into butter mixture. Stir in 1/4 cup Kahlua. Continue to alternate flour and Kahlua until used. Stir in nuts. In large bowl, beat egg whites until foamy. Beat in cream of tartar, then beat until stiff but not dry. Carefully fold egg whites into batter. Transfer to prepared pan. Bake at 275 degrees, 2 to 2 1/2 hours until top is golden and sides of cake are pulling away from pan. Cool on wire rack 30 minutes, then remove from pan and cool completely. Before serving, sift mixture of powdered sugar and espresso powder over the top.

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