2 c. sifted flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
7 eggs, separated
2 tbsp. caraway seeds
1/2 c. salad oil
3/4 c. ice water
1/2 tsp. cream of tartar
Rocky Mountain frosting

Sift flour, sugar, baking powder, salt and spices together several times. Combine egg yolks, caraway seeds, oil and water in large bowl. Add dry ingredients. Beat about 30 seconds at low speed on mixer or 75 strokes by hand. Add cream of tartar to egg whites. Beat until stiff peaks form. Gradually pour egg yolk mixture over beaten whites; gently fold in. Pour into ungreased 10 inch tube pan. Bake in slow oven (325 degrees) 55 minutes, then in moderate oven (350 degrees) 10 to 15 minutes.

Invert pan to cool cake. When completely cool, spread Rocky Mountain Frosting over top and sides of cake.