1 to 1 1/2 teaspoons maple flavoring or vanilla extract
Cake: Set oven at 325 degrees F.
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: vegetable
oil, egg yolks, water and flavoring. Beat until satin smooth.
Combine egg whites and cream of tartar in large mixing bowl. Beat until
they form very stiff peaks (stiffer than for meringue or angel cake).
Pour egg-yolk batter in thin stream over entire surface of egg whites, gently
cutting and folding down, across bottom, up the side and over, just until blended.
Fold in nuts.
Bake in ungreased 10-inch tube pan in slow oven at 325 degrees F for 55
minutes; increase heat to 350 degrees F and bake for 10 to 15 minutes more.
Invert pan; let cool thoroughly.
Frost cooled cake with Golden Butter Frosting.
Golden Butter Frosting: Melt butter or margarine in saucepan; keep over low heat until golden brown,
watching carefully so it does not scorch.
Remove from heat; stir in confectioners' sugar.
Blend in light cream and maple flavoring or vanilla.
Place pan in ice water and beat until of spreading consistency (add more
cream if needed).
Makes enough to frost a 10-inch round chiffon or angel cake.