• 1 cup all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground allspice
• 7 large eggs
• ¼ tablespoons cream of tartar
• ½ cup light corn syrup
• ½ cup light molasses
• 1 teaspoon vanilla extract
• pecan halves
• Cream Frosting

1. Preheat oven to 350ºF.
2. Separate eggs and save one egg white for the frosting.
3. Sift flour with salt, baking powder, cinnamon, nutmeg and allspice (substitute mace for allspice if preferred).
4. 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 under beat.
5. Beat 7 egg yolks with molasses and vanilla at high speed until thick.
6. Blend in dry ingredients. Fold this mixture into egg whites, using a rubber spatula to fold in gently but completely.
7. Pour into ungreased 10-inch tube pan.
8. Bake in a preheated oven for 40 to 50 minutes or until cake springs back when lightly touched.
9. Invert pan immediately and cool completely before removing from the pan.
10. Frost with cream frosting and decorate with pecan halves*.

Note: Frost cake as is or cut into 3 layers (using string or dental floss) if preferred and frost each layer as you stack.

• 1 egg white
• 1 cup heavy cream
• ¾ cups powdered sugar; sifted
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt

1. In a large mixing bowl beat egg white until stiff.
2. In another bowl beat cream until thick. Add powdered sugar, cinnamon and salt to the cream. Fold gently into the egg white along with pecans.