Ingredients1 cup all-purpose flour1 teaspoon salt1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground allspice7 large eggs1/4 tablespoon cream of tartar1/2 cup light corn syrup1/2 cup light molasses1 teaspoon vanilla extractblack walnuts halved - Cream frosting: - 1 egg white1 cup heavy cream3/4 cup powdered sugar1/2 teaspoon ground cinnamon1/4 teaspoon salt3/4 cup black walnuts choppedSeparate 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 speeduntil 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 speeduntil 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 oruntil 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.