Spicy Chiffon Cake

1 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 cup cooking oil
3 unbeaten egg yolks
3/8 cup cold water
1/2 cup egg whites
1/4 teaspoon cream of tartar

Sift together flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Make well and add cooking oil, egg yolks and water. Beat until smooth.

In larger bowl, whip egg whites with cream of tartar until very stiff. Pour egg yolk mixture gradually over egg whites, gently folding until just blended. Pour into ungreased pan. Use an 8-inch or 9-inch square pan.

Bake at 350 degrees F for 30 to 35 minutes. Or use a 9-inch tube pan and bake at 350 degrees F for 50 to 60 minutes.

Nutty Frosting:
1/2 cup shortening
2 1/2 tablespoons flour
1/4 teaspoon salt
1/2 cup milk
1/2 cup brown sugar
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup nuts

Melt shortening in pan. Remove from heat and blend in flour, salt and milk. Stir in brown sugar and remove from heat. Stir in sugar and beat until consistency to spread. Add vanilla extract and nuts. Use 1/2 for Spicy Chiffon Cake.