| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, Alcohol |
6 |
Servings |
INGREDIENTS
| 9 |
|
Egg Whites |
| 1 1/4 |
c |
Sifted Flour |
| 1/4 |
ts |
Salt |
| 4 |
|
Egg Yolks |
| 1 1/2 |
ts |
Cream of Tartar |
| 1/4 |
c |
Yukon Jack |
| 2 |
ts |
Pure Vanilla Extract |
| 1/4 |
c |
Chopped Walnuts |
| 1 |
c |
+ 1/4 C Granulated Sugar |
|
|
Polar Cap Cake Glaze: |
| 1/2 |
c |
Yukon Jack |
| 1/3 |
c |
Water |
| 3 |
tb |
Butter |
| 1 |
c |
Confectioner's Sugar |
| 1/4 |
c |
Granulated Sugar |
| 1/4 |
c |
Chopped Nuts |
INSTRUCTIONS
Serves: 10-12
In large bowl, beat egg whites, salt, cream of tartar and vanilla until
soft peaks form. Slowly add 1 cup sugar continuing to beat. Fold in flour
in 4 parts. In seperate bowl, beat yolks, Yukon Jack and remaining 1/4 C
sugar until pale yellow. Sprinkle nuts in bottom of ungreased 10" tube
pan. Pour in batter. Bake in preheated 375 oven 35 minutes or until
toothpick inserted comes out clean. Cool on rack 15 minutes.
Polar Cap Cake Glaze In saucepan, combine Yukon Jack, butter gran. sugar
and water. Heat, stirring, just to dissolve. Do not boil. With fork, poke
holes in cake. Drizzle with 1/2 glaze. Cool cake additional 10 minutes. To
remaining glaze, mix in conf. sugar. Remove cake from pan. Frost. Sprinkle
with chopped nuts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: right way, only truth, best life.”