Gold & Spice Cake

Yasuko Okajima

• 2 cups + 2 Tbsp cake flour
• 1-1/2 cups sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 7 large eggs, separated
• 3/4 cup canned pumpkin
• 1/2 cup salad oil
• 1/2 cup water
• 1/2 tsp cream of tartar

Preheat oven to 325 degrees. Sift dry ingredients together in a mixing bowl. Separate eggs. Set whites aside. In small bowl combine yolks with pumpkin, salad oil and water. Make a well in center of dry mixture. Add liquid all at once, blend until smooth. Beat whites until foamy, add cream of tartar. Beat 3-5 minutes until stiff. Fold into pumpkin batter. Turn into ungreased 10-inch tube pan. Bake 55 minutes then raise temperature to 350 degrees and bake 15 minutes longer. Remove from oven. Invert pan and cool about 1 hour. Frost with Maple Nut Frosting.

Maple Nut Frosting: Cream 1/4 cup butter. Gradually add 1 cup powdered sugar and cream until light and fluffy. Blend in 1/3 cup condensed milk, then 1½ cups, more or less, confectioners’ sugar, and 1/2 tsp maple flavoring; beat to spreading consistency. Spread on cake. While frosting is still moist, cover with 1½ cups chopped walnuts.