Ingredients
7
egg whites
1/2
teaspoon cream of tartar
2
cups Gold Medal™ all-purpose flour
1 1/2
cups granulated sugar
2
teaspoons baking powder
1
teaspoon salt
1
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon ground allspice
1/4
teaspoon ground cloves
3/4
cup water
1/2
cup vegetable oil
7
egg yolks
2
cups powdered sugar
1/3
cup butter or margarine, melted
1 1/2
teaspoons vanilla
2
to 4 tablespoons hot water
Preparation
Move oven rack to lowest position. Heat oven to 325°F. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form.
In another large bowl, mix flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Add water, oil and egg yolks; beat with electric mixer on low speed until smooth. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.
Bake 55 minutes. Increase oven temperature to 350°F. Bake about 10 minutes longer or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Run knife or long metal spatula around side of pan to loosen cake; remove from pan.
In medium bowl, mix powdered sugar, butter and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.
