* lightly toasted and finely grated. Cake:Preheat oven to 325 degrees F. Grease 9X9 inch baking pan. Line bottom of the pan with parchment and grease the paper. Using electric mixer beat yolks; sugar and vanilla until slowly dissolving ribbon forms when beaters are lifted. Using clean dry beaters now beat the egg whites with salt in a large bowl until stiff but not dry. Gently fold in pecans, cinnamon and 1/3 of the whites into the yolk mixture. Fold the resultant egg yolk mixture back into the remaining egg whites and turn the batter into prepared pan, spread evenly. Bake for 35 to 40 minutes or until the top is brown and the tester comes out clean. Turn off oven. Run knife around the edge of the cake to loosen. Let stand in turned off oven for 15 min. leaving the over door ajar. Remove from oven and cool completely in the pan on a rack. Glaze:Mix sugar and starch in a heavy small sauce pan. Dissolve coffee mixture in the hot water. Stir coffee into the sugar mixture and simmer over medium low heat until thickened stirring constantly (2 min.) Remove from heat stir briskly to dissipate foam. Assembly: Invert cake on rack, discarding the parchment. Reinvert onto a platter. Drizzle hot glaze over the top spreading evenly. Let stand until glaze is firm. Cut into twelve and top each piece with a glazed pecan. GLAZED PECANS: Oil a baking sheet. Heat sugar in heavy skillet over low heat stirring frequently until sugar dissolves. Then increase heat to medium-low and cook the syrup until it is a golden brown. Stir in the Pecans. Transfer the coated pecans to the baking sheet. Using a fork separate nuts and arrange with rounded side up. Cool completely There you are I promise to post them NOT adding my long boring dissertations about Hawaii, religions and ethnic groups throughout the central and south Pacific. Or at least I will try not to! At times I get carried away. Posted to JEWISH-FOOD digest V97 #102 by Nancy Berry on Mar 27, 1997