Set out butter to soften. Sift together flour, salt, baking powder. Grease bottom of 25 cm tube pan. Separate eggs; beat yolks well; beat egg whites until stiff. In a large mixing bowl, cream together butter and brown sugar. Add beaten egg yolks, mixing well. Combine milk, vanilla and coffee dissolved in 3 Tablespoons hot water. Add alternately with dry ingredients. Fold in pecans and egg whites. Pour into pan and bake at 325 degrees 1- half hours. Let cool in pan on cake rack. Remove from pan. Serves 12. From TEXAS COOK BOOK received in the April swap from TSUEX. Formatted for MM by Pegg Seevers 0.053191489361702 ----