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

Sift flour, sugar, baking powder, salt and spices together several times.

Combine egg yolks, caraway seeds, oil and water in a large bowl. Add dry ingredients. Beat at low speed for about 30 seconds.

Add cream of tartar to egg whites and beat until stiff peaks form. Gradually fold in egg yolk mixture. Pour into an ungreased 10 inch tube pan. Bake at 350 degrees F. until done, about 55 minutes. Invert to cool.

FROSTING:

In a saucepan, blend:

1/2 c. butter
2 1/2 tbsp. flour
1/4 tsp. salt

Cook 1 minute; do not brown.

Add:

1/2 c. milk

Cook until thick. While hot, add:

1/2 c. brown sugar, firmly packed

Beat well.

Add:

2 c. confectioners' sugar, sifted

Beat until creamy and thick.

Add:

1 tsp. vanilla
1 c. chopped walnuts (black walnuts if you can get them)

Spread over the top and sides of the cooled cake.