1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
7 large eggs
¼ tablespoon cream of tartar
½ cup light corn syrup
½ cup light molasses
1 teaspoon vanilla extract
black walnuts, halved
--- Cream frosting: ---
1 egg white
1 cup heavy cream
¾ cup powdered sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup black walnuts, chopped
Separate eggs and save one egg white for
the frosting (if frosting cake).
Sift flour with salt, baking powder,
cinnamon, nutmeg, and allspice (substitute mace for allspice if
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 under beat.
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.
Pour into ungreased 10-inch tube pan.
Bake in preheated 350º oven for 40-50
minutes or until cake springs back when lightly touched.
Invert pan immediately and cool
completely before removing from the pan.
I sometimes like to frost the cake and
sometimes I don't. If you like frosting then frost with cream
frosting and decorate with walnut halves.
Beat 1 cup heavy cream until thick.
Add ¾ cup sifted powdered sugar, ½
teaspoon cinnamon, and ¼ teaspoon salt to the cream.
Fold gently into the egg white along
with ¾ 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