Recipe - Elegant Tennessee Black Walnut Cake

1 cup Allpurpose flour
1 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
One fourth teaspoon Ground allspice
7 lg Eggs
One fourth tablespoon Cream of tartar
One half cup Light corn syrup
One half cup Light molasses
1 teaspoon Vanilla extract
Black walnuts halved

CREAM FROSTING
1 Egg white
1 cup Heavy cream
Three fourths cup Powdered sugar
One half teaspoon Ground cinnamon
One fourth teaspoon Salt
Three fourths cup Black walnuts chopped

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 10inch
tube pan. 5. Bake in preheated 350degree oven for 4050 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 Three fourths cup sifted powdered sugar, One half 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