Serve your guests Rocky Mountain cake! A grand finale for gala meals. Its beauty tempts; Its blended black walnuts, caraway, spice flavor delights, An excellent chiffon cake.




 *Black walnuts are used in the frosting to make the "rocks" which gave the cake its name*





Rocky Mountain Cake





2 cups sifted flour

1 1/2 cups sugar

1 Tblsp. baking powder

1 tsp.salt

1 tsp.cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. cloves

7 eggs, separated

2 Tblsp. caraway seeds

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 serveral times.

*Combine egg yolks,Caraway seeds,Oil & Water in a large Bowl. Add dry ingredients. Beat about 30 seconds at low speed on mixer.

*Add cream of tatar to egg whites. Beat until stiff peaks form.

*Gradually pour egg yolk mixture over beaten egg whites; gently fold in.

*Pour into ungreased (10") tube pan. Bake in slow oven (325) for 55 minutes, then in moderate oven (350) 10 to 15 minutes.

*Invert pan to cool cake.











Frosting:

In saucepan, blend 1/2 cup butter with 
2 1/2 Tblsp. flour & 1/4 tsp.salt. Cook 1 minute;
do not brown. Add 1/2 cup of milk; Cook until thick. While hot, Add 1/2 cup Brown Sugar, firmly packed; Beat well. Add 2 cups confectioners sugar, sifted; beat until thick and creamy. Add 1 tsp. vanilla and 1 cup chopped black walnuts.
Spread over top and sides of cooled cake.





Hope you enjoy this cake as much as my family does !






~ I found this recipe years ago in "Farm Journals cookbook" and have made it for many special Occasions... ~