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Coffee Nut Cake
Ingredients:
90g butter 2 tspns instant coffee powder
½ cup raw sugar ½ cup milk
2 eggs, beaten ½ cup Pecans, chopped
1 cup wholemeal plain flour 9 whole Pecan nuts, extra
2 tspns baking powder

Method:

Cream butter and sugar.  Add eggs, beat well. Sift dry ingredients into a separate bowl.  Return husks.  Add to creamed mixture alternately with milk. Fold in chopped Pecans.  Pour into a greased and lined 20cm deep round cake tin.  Arrange extra Pecans on top of cake mixture.  Bake at 180°C for 30-35 minutes or until cooked.  Remove from tin and cool before serving.

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