INGREDIENTS

INSTRUCTIONS

Butter well a 3-quart (5-inch-deep) decorative cake pan. Into a bowl
sift together the flour, the cinnamon, the allspice, the nutmeg, the
baking soda, the baking powder, and the salt. In the bowl of an
electric mixer cream together the butter and the sugar until the
mixture is light and fluffy, beat in the egg yolks, 1 at a time,
beating well after each addition, and beat in the vanilla. Beat in  the
flour mixture alternately with the sour cream in batches,  beginning
and ending with the flour mixture and beating well after  each
addition. In another bowl with cleaned beaters beat the egg  whites
until they just hold stiff peaks, fold them and the walnuts  into the
batter gently but thoroughly, and spoon the batter into the  buttered
pan, smoothing the top. Bake the cake in the middle of a  preheated
350F. oven for 45 to 50 minutes, or until a tester comes  out clean,
transfer it to a rack for 10 minutes, and invert it onto  the rack to
cool completely. The cake may be made 1 day in advance  and kept
wrapped tightly n plastic wrap.  Make the glaze:  In a small bowl whisk
together the sugar and the lemon juice until the  glaze is smooth.
Transfer the glaze to a heavy-duty resealable plastic bag and cut a
small opening with scissors in one corner of the bag. Drizzle the
glaze over the cake in a circular motion and let the cake stand until
the glaze is set. The cake may be glazed 6 hours in advance and kept
covered loosely. Transfer the cake to a cake plate.  Make the cranberry
cluster garnish:  In a small heavy saucepan combine the corn syrup and
the sugar, bring  the mixture to a boil over moderate heat, stirring
until the sugar is  dissolved, and boil the syrup until it is a golden
caramel and  registers 320F. on a candy thermometer. While the syrup is
boiling,  oil lightly a 12-inch-square sheet of foil. Working quickly
over the  foil, with a fork stir the cranberries into the syrup, lift
them out,  and transfer them immediately to the foil, forming them into
a  cluster with the fork. Let the cluster cool completely. The cluster
may be made 2 hours in advance (preferably not on a damp day) and  kept
in a cool, dry place.  Pry the cluster gently from the foil, arrange it
on the cake plate,  and garnish it with the mint sprig.  Gourmet
December 1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 5781
Calories From Fat: 2153
Total Fat: 248.4g
Cholesterol: 951.5mg
Sodium: 3495.6mg
Potassium: 1682.5mg
Carbohydrates: 851.6g
Fiber: 37.6g
Sugar: 395.3g
Protein: 70.2g