Elegant tennessee black walnut cake

 
                    Elegant Tennessee Black Walnut Cake
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 1    Preparation Time :0:55
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
 
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