1/2 c. butter
2 c. sugar
1 tsp. vanilla
1 egg
3 egg yolks
2 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 c. water
Pecan Mixture (recipe follows)

Cream butter, sugar, vanilla and whole egg until fluffy. Add egg yolks, one at a time, and beat well after each addition. Stir flour, baking powder and salt together. Add to creamed mixture alternately with water. Stir until smooth. Grease a 10-inch tube pan and line bottom only with waxed paper. Pour half the batter into pan. Drop Pecan Mixture by spoonfuls on batter, then top with remaining batter.

Bake in a preheated 325°F oven for 1 hour and 25 minutes or until pick inserted in center comes out clean. Cool cake in pan on rack; turn out.

Pecan Mixture:

3 egg whites
1/4 tsp. salt
1/4 c. water
1/2 c. sugar
2 tbsp. flour
1 tsp. baking powder
1 lb. (4 c.) pecans, ground

In large bowl of mixer, combine egg whites, salt and water. Beat at high speed until stiff, but not dry. Stir together sugar, flour and baking powder. Gradually beat into egg whites until stiff. Fold in nuts.