*  Exported from  MasterCook  *
                    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.
      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 
      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.
      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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