2 c. sifted all purpose flour
3/4 c. granulated sugar
3/4 c. firmly packed brown sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. liquid shortening
7 egg yolks, medium
3/4 c. cold water
2 tsp. maple flavoring
1/2 tsp. cream of tartar
1 c. egg whites (7 or 8)
1 c. very finely chopped nuts

Sift dry ingredients together. Make a well, and add liquid shortening, unbeaten egg yolks, water and maple flavoring. Beat with electric mixer at medium speed for one minute, until smooth. Add cream of tartar to egg whites in a large mixing bowl, and beat with rotary beater until whites form very stiff peaks (with electric mixer use high speed for 3 to 5 minutes). Do not underbeat. Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper just until blended. Do not stir. Then gently fold in chopped nuts. Pour immediately into an ungreased 10 x 4 inch tube pan. Bake in a slow moderate oven (325 degrees) for 55 minutes, then increase heat to moderate (350 degrees) and bake 10 to 15 minutes longer or until top springs back when lightly touched. Recipe makes one 10 inch cake.