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    Gold 'n Spice Cake


    Source of Recipe


    50 friends

    2 cup sifted flour
    1 1/2 cup sugar
    3 tsp. baking powder
    1 tsp. salt
    1 tsp. cinnamon
    1/2 tsp. cloves
    1/2 tsp. nutmeg
    7 lg. eggs, separated
    3/4 cup canned pumpkin
    1/2 cup salad oil
    1/2 cup water
    1/2 tsp cream of tartar


    Set oven at 325°. Sift dry ingredients together into a mixing bowl. Separate eggs; set whites aside.
    In a small bowl combine yolks with pumpkin, salad oil and water. Make a well in center of dry ingredients; add liquid all at once. Blend till smooth.
    Beat whites with rotary beater till foamy; add cream of tartar. Beat 3 to 5 minutes till stiff. Fold into pumpkin batter.
    Turn into ungreased 10" tube pan. Bake in oven 55 minutes. Raise temperature to 350° and bake for 15 minutes longer.
    Remove cake from oven; invert pan onto cake rack at once. Let stand till cool (about 1 hour). Loosen sides and center of cake with a spatula, turn onto cake rack.
    Frost with a Maple Walnut Frosting

 

 

 

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