Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c All-purpose flour
1 ts Salt
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
7 lg Eggs
1/4 tb Cream of tartar
1/2 c Light corn syrup
1/2 c Light molasses
1 ts Vanilla extract
Black walnuts -- halved

-----------------------CREAM FROSTING----------------------------
1 Egg white
1 c Heavy cream
3/4 c Powdered sugar
1/2 ts Ground cinnamon
1/4 ts Salt
3/4 c Black walnuts -- chopped

Separate eggs and save one egg white for the frosting.

CAKE: 1. Sift flour with salt, baking powder, cinnamon, nutmeg, and
allspice (substitute mace for allspice if preferred). 2. Beat 6 egg
whites with cream of tartar at high speed until light and fluffy.
Gradually add corn syrup; continue beating until stiff peaks form. DO
NOT underbeat. 3. Beat 7 egg yolks with molasses and vanilla at high
speed until thick. Blend in dry ingredients. Fold this mixture into
egg whites, using a rubber spatula to fold in gently but completely.
4. Pour into ungreased 10-inch tube pan. 5. Bake in preheated
350-degree oven for 40-50 minutes or until cake springs back when
lightly touched. Invert pan immediately and cool completely before
removing from the pan. Frost with cream frosting and decorate with
walnut halves.

CREAM FROSTING: Beat 1 egg white until stiff. Beat 1 cup heavy cream
until thick. Add 3/4 cup sifted powdered sugar, 1/2 teaspoon
cinnamon, and 1/4 teaspoon salt to the cream. Fold gently into the
egg white along with 3/4 cup coarsely chopped walnuts. Frost cake as
is or cut into 3 layers (using string or dental floss) if preferred
and frost each layer as you stack.

Recipe By : Jo Anne Merrill

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