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Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 teaspoon salt

  3. 1 teaspoon baking powder

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon ground nutmeg

  6. 1/4 teaspoon ground allspice

  7. 7 large eggs

  8. 1/4 tablespoon cream of tartar

  9. 1/2 cup light corn syrup

  10. 1/2 cup light molasses

  11. 1 teaspoon vanilla extract

  12. black walnuts -- halved -- Cream frosting: -- 1 egg white

  13. 1 cup heavy cream

  14. 3/4 cup powdered sugar

  15. 1/2 teaspoon ground cinnamon

  16. 1/4 teaspoon salt

  17. 3/4 cup black walnuts -- chopped

  18. Separate eggs and save one egg white for the frosting.

  19. CAKE: 1. Sift flour with salt, baking powder, cinnamon, nutmeg,

  20. 2. Beat

  21. 6 egg whites with cream of tartar at high speed

  22. 3. Beat

  23. 7 egg yolks with molasses and vanilla at high speed

  24. 4. Pour into ungreased 10-inch tube pan.

  25. 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.

  26. 1 egg white until stiff. Beat

  27. 1 cup heavy cream until thick. Add

  28. 3/4 cup sifted powdered sugar,

  29. 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the cream. Fold gently into the egg white along with

  30. 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.

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