2 1/4 c. cake flour, sifted
3 tbsp. baking powder
3/4 c. sugar
1 tsp. salt
3/4 c. brown sugar
1/2 c. vegetable oil
5 egg yolks, unbeaten
3/4 c. cold water
2 tsp. maple flavoring
1 c. egg whites
1/2 tsp. cream of tartar
1 c. pecans, finely chopped

Measure in a bowl and stir together flour, baking powder, sugar and salt. Mix in brown sugar. Make a well and add in order oil, egg yolks, water and maple flavoring. Beat until smooth.

Measure into a bowl egg whites, cream of tartar and beat until the whites form very stiff peaks. Do not underbeat. Pour the egg yolk mixture gradually over the beaten egg whites, gently folding, with a rubber spatula just until blended. Do not stir.

Sprinkle chopped pecans over the top of the batter, gently folding in with a few strokes. Pour immediately into an ungreased tube pan. Bake 55 minutes at 325°F, then increase to 350°F for 10 to 15 minutes or until the top springs back when lightly touched. Frost with Browned Butter Icing and decorate top with chopped pecans.

Browned Butter Icing:

1/2 c. (1 stick) butter
4 c. confectioners' sugar, sifted
4 tbsp. cream
2 tsp. oil
2 tsp. vanilla

Melt butter over low heat until a golden brown. Remove. Blend in sugar, cream, oil and vanilla. Stir vigorously until the consistency to spread. If too thick, stir in a little hot water.

Submitted by: Kelly Robertson