1 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

7 large eggs

1/4 tablespoon cream of tartar

1/2 cup light corn syrup

1/2 cup light molasses

1 teaspoon vanilla extract

black walnuts -- halved --- Cream frosting: --- 1 egg white

1 cup heavy cream

3/4 cup powdered sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 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 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.