Instructions: Adjust a rack to the center of the oven and preheat the oven to 350 degrees.

Prepare a 9- by 13 inch pan as follows: Turn the pan upside down on the work surface.

Center a 16 inch length of aluminum foil, shiny side down, over the pan.

Press on the sides and corners to shape the foil to the pan, then remove foil.

Turn the pan right side up. Run some tap water into the pan, then pour out all but 1 or 2 tablespoons. The water in the pan helps to hold the foil in place.

Place the foil in the pan and press gently all over to shape it to the pan.

To butter the pan, place a piece of butter in the pan and place the pan in the oven to melt the butter. Spread the melted butter with a piece of crumpled plastic wrap. Set the pan aside.

In the top part of a large double boiler, beat the eggs lightly just to mix.

Stir in the sugar. If there are lumps in the sugar, just press on them with a large rubber spatula to break them up. Place over hot water in the bottom part of the double boiler on moderate heat. Cook for 20 minutes, stirring frequently and scraping the sides with a rubber spatula.

Sift together the flour, baking powder and salt. Set aside. Place pecans in a large mixing bowl.

After 20 minutes of cooking the eggs and sugar, stir in the vanilla then pour the mixture over the nuts. Stir to mix. Add the sifted dry ingredients and stir to mix again.

Turn the hot mixture into the prepared pan. Spread smooth. Bake for about 25 minutes or until a toothpick gently inserted in the middle comes out slightly wet, almost but not completely dry. Let stand until cool.

Cover the pan with a cookie sheet or rack, turn upside down, remove the pan and peel off the foil. Cover with a length of waxed paper and then another rack or cookie sheet and turn upside down again, leaving the cake right side up.

Refrigerate for an hour or overnight. Place the cold cake on a cutting board.

Use a serrated knife to cut the cake into 32 bars. Store in an airtight plastic box with waxed paper between the layers. These might seem a little sticky when you cut them, but after standing a few hours they will be just right. If just the bottoms feel sticky, let them stand upside down, they will dry rather quickly.

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