- 12
Ingredients
- Cake:
- 3/4 cup butter
- 1-3/4 cups brown sugar
- 3 egg yolks
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Dash of salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2-1/2 cups cake flour (no substitutions)
- 3/4 cup milk
- 3/4 cup walnuts, finely chopped
- 3 egg whites
- 1/4 teaspoon cream of tartar
- Frosting:
- 1-1/4 cups butter
- 1 teaspoon ground allspice
- 5 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon maple flavoring
- 1 1/2 cups finely chopped walnuts, toasted
Preparation
Step 1
For Cake:
Preheat oven to 350ºF.
Cream butter and brown sugar using an electric mixer. Add egg yolks, cinnamon, cloves, ginger, nutmeg and salt; beat well. Combine baking soda, baking powder and flour in separate bowl; add to mixture alternately with milk. Mix in walnuts.
In a clean bowl, beat egg whites until foamy. Add cream of tartar. Beat at high speed until stiff peaks form. Gently fold egg whites into cake batter.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes. Cool in pans 10 minutes; remove cake from pans and cool completely on wire racks.
Toast Walnuts:
Place 1 1/2 cups chopped walnuts in an ungreased pan. Bake at 325 degrees for 9 minutes; stirring nuts every 3 minutes. Watch carefully to prevent overbrowning. Cool completely.
Frosting:
Cream butter and allspice with electric mixer until light and fluffy. Gradually add sugar, milk and maple flavor, beating until spreading consistency is achieved.
Frost between each layer, then frost the sides and top of cake. Gently press chopped nuts onto sides.