| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, Cookies |
1 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
CREAM FROSTING
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
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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