Dana Speers
November 1999


Recipe Summary





Instructions Checklist
  • Preheat the oven to 375°. Spray a 10-inch tube pan with vegetable oil spray.

  • In a medium bowl, sift together the confectioners' sugar, flour, nutmeg, cinnamon, allspice and cloves. In a large bowl, using a handheld mixer, beat the egg whites with the cream of tartar at medium speed just until foamy. Gradually beat in the granulated sugar, vanilla and salt and continue beating at high speed until the whites form firm, glossy peaks. Using a large rubber spatula, fold the dry ingredients, into the whites, 1/2 cup at a time, until no streaks of white remain.

  • Spoon the batter into the prepared pan and bake for 35 minutes, or until the cake is golden and a skewer inserted in the center comes out clean. Turn the cake out onto a wire rack, remove the pan and let cool.

  • In a medium saucepan, combine the butter, brown sugar, cream and salt and bring to a boil, stirring occasionally. Transfer the mixture to a bowl and add the vanilla and confectioners' sugar. Using a handheld mixer, beat the glaze at medium speed until completely smooth and spreadable, about 2 minutes. Evenly spread the glaze over the cake with a metal spatula and set aside at room temperature to harden.

  • In a medium saucepan, combine the sugar with the water, nutmeg, cinnamon, allspice and cloves and bring to a boil without stirring. Continue to boil the spiced syrup until it reaches 248° on a candy thermometer, about 8 minutes.

  • Meanwhile, in a large glass or stainless steel bowl, beat the egg whites until stiff. Working carefully, gradually pour in the hot syrup while beating the whites constantly at medium speed. Increase the speed to high and beat until the frosting is cool, about 4 minutes longer.

  • Transfer the cake to a platter and cover it completely with the frosting.

Make Ahead

The cake can stand at room temperature for 5 hours.


One Serving

Calories 430 kcal, Total Fat 7 gm, Saturated Fat 4.3 gm.