Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1-1/2 cups sugar

  3. 3 teaspoons baking powder

  4. 1 teaspoon salt

  5. 1 teaspoon ground cinnamon

  6. 1/2 teaspoon ground allspice

  7. 1/2 teaspoon ground cloves

  8. 1/2 teaspoon ground nutmeg

  9. 1/4 cup cold water

  10. 1/2 cup vegetable oil

  11. 7 eggs, separated

  12. 1/2 teaspoon cream of tartar GLAZE:

  13. 2 tablespoons butter

  14. 1 tablespoon all-purpose flour

  15. 1/8 teaspoon salt

  16. 1/4 cup milk

  17. 1/4 cup packed brown sugar

  18. 1/4 teaspoon vanilla extract

  19. 1 cup confectioners' sugar Chopped walnuts

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, allspice, cloves and nutmeg. Add the water, oil and egg yolks. Beat on low speed just until combined. Increase speed and beat until smooth. Set aside. In a small bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 325° for 70 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Remove cake from pan. For glaze, melt butter in a small saucepan. Whisk in flour and salt until smooth. Add milk all at once, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat; whisk in brown sugar and vanilla. Add confectioners' sugar; whisk until smooth. Drizzle over cake. Sprinkle with nuts. Yield: 12 servings.


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