Cream butter until very light. Add sugar and gradually beat until fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt, and cream of tartar. Add to butter mixture slowly, mixing only until well blended. Whip egg whites until stiff, but not dry. Fold into batter. Fold in 2 cups of chopped Texas pecans. Bake at 325 degrees F. for 1 hour. Cool for 5 minutes before turning out of pan. Beat glaze mixture until well blended. Pour sugar glaze slowly over top of warm cake.

WHITE FRUIT CAKE

Cream together margarine and sugar until smooth. Add 6 eggs, one at a time. Then add flour (reserving ¾ cup) and baking powder. Combine a jar of mixed candied fruit with the ¾ cup flour and add fruit and flour to creamed mixture. Add a pinch of salt, lemon extract, white raisins, and chopped Texas pecans, and blend well. Prepare 2 4 inch x ½ inch loaf pans by greasing and lining with waxed paper. Bake in a 350 degrees F. oven for 1 hour or until toothpick inserted near center comes out clean.

MOCHA PECAN CAKE

Soften butter, then cream with white sugar and brown sugar. Beat in eggs, one at a time. Sift flour, baking powder, and salt. Add alternately with milk, instant coffee, and rum extract. Fold in Texas pecans. Pour batter into greased tube or bundt pan. Bake at 325 degrees F. for 1½ hours.

ITALIAN CREAM CAKE

Cream shortening and margarine; add sugar. Beat until smooth. Add 5 egg yolks, one at a time, and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla, flaked coconut, and pecans. Fold in egg whites. Pour batter into three greased and floured 8 inch pans. Bake at 350 degrees F. for 20 to 25 minutes or until cake tests done. Cool and frost with cream cheese frosting (below).