Tummy Pleasers

Spiced Chiffon Cake

2 1/2 cups sugar

2 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1/2 teaspoon nutmeg

3/4 cup cold water

1/2 cup oil

7 eggs, separated

1/2 teaspoon cream of tartar

Glaze:

2 Tablespoons butter

1 Tablespoon flour

1/8 teaspoon salt

1/4 cup milk

1/4 cup brown sugar

1/4 teaspoon vanilla

1 cup powdered sugar

chopped walnuts (optional)

In a large mixing bowl, combine sugar, flour, baking powder, salt, cinnamon, allspice, cloves and nutmeg.  Add water, oil and egg yolks.  Beat on low speed just until combined.  Increase speed; beat until smooth.  Set aside.  Whip egg whites with cream of tartar until stiff peaks form; fold into batter.  Pour into an ungreased 10 inch tube pan.  Bake at 325° for 70 minutes or until top springs back when lightly touched.  Immediately invert pan; cool completely.  Remove cake from pan.  For glaze, melt butter in a saucepan.  Blend in flour and salt.  Add milk all at once, stirring constantly.  Bring to a boil.  Cook and stir until thick and bubbly.  Remove from heat; beat in brown sugar and vanilla. Add powdered sugar; mix until smooth.  Drizzle over cake.  Sprinkle with nuts, if using.  Makes 12 servings.

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