1 1/2 c Unsalted butter; room
-temperature
2 c Sugar
6 Eggs; separated
3 1/2 c All purpose flour
1/2 ts Salt
1 1/3 c Kahlua
1/2 c Cold strong coffee
2 c Walnut pieces
1/2 ts Cream of tartar
1 1/2 ts Powdered sugar; sifted
1 1/2 ts Instant coffee or espresso
-powder
Line bottom of greased 10 inch tube pan with circle of 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 1/3 of flour mixture into
butter mixture. Combine 1/2 cup Kahlua with coffee. Stir 1/3 cup of
Kahlua/coffee mixture into batter. Continue to alternate flour and liquid
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 for 2 to 2 1/2
hours or until top is golden and sides of cake are pulling away from pan.
Set on wire cooling rack and drizzle remaining 1/2 cup kahlua over top.
Cool 30 minutes, then remove from pan and cool completely. Before serving,
sift mixture of powdered sugar and expresso/coffee powder on top.
Yields
16 Servings