Measure (level throughout) and sift into mixing bowl:

2 1/4 c. cake flour (spoon lightly into cup, don't pack)
3/4 c. sugar
3 tsp. baking powder
1 tsp. salt

Mix in:

3/4 c. brown sugar, free of lumps, packed in cup

Make a well and add in order:

1/2 c. salad oil
5 unbeaten egg yolks (med. size)
3/4 c. cold water
2 tsp. maple flavoring

Beat with spoon until smooth.

STEP 2:

Measure into large mixing bowl:

1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

Beat by hand until white form very stiff peaks, or with electric mixer on high speed for 3-5 minutes. Do not underbeat. Egg whites are stiff enough when a rubber scraper drawn through leaves a clean path.

STEP 3:

Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper just until blended. Do not stir. Sprinkle over top of batter gently folding it with a few strokes 1 cup finely chopped pecans.

Pour immediately into ungreased tube pan, 10 x 4 inches. Bake 55 minutes at 325 degrees, then increase to 350 degrees for 10 to 15 minutes, or until top springs back when lightly touched.

Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let hang free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Frost with Browned Butter Icing.