2 1/4 c. sifted flour
3/4 c. granulated sugar
2 tsp. baking powder
1 tsp. salt
3/4 c. brown sugar
1/2 c. salad oil
5 egg yolks
3/4 c. cold water
1 tsp. maple flavoring
1 c. egg whites
1/2 tsp. cream of tartar
1 c. nuts, finely chopped

Sift flour, granulated sugar, baking powder, and salt into mixing bowl; stir in brown sugar. Make a well in dry ingredients. In this order, add salad oil, egg yolks, water, and flavoring. Beat until smooth. Combine egg whites and cream of tartar in large mixing bowl. Beat until they form stiff peaks. Pour egg yolk batter in a thin stream over entire surface of egg whites; gently cutting and folding just until blended. Fold in nuts.

Bake in ungreased 10-inch tube pan in slow oven at 325°F, for 60 minutes. Invert over tall bottle; let cool before icing. Use cream cheese icing. This cake is good without icing.