Instructions: Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Dissolve coffee granules in hot water; stir in milk and vanilla. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in pecans. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees F. for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

Yield: 1 (10 inch) cake.

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