Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 9 \N | Egg Whites |
| 1¼ cup | Sifted Flour |
| ¼ teaspoon | Salt |
| 4 \N | Egg Yolks |
| 1½ teaspoon | Cream of Tartar |
| ¼ cup | Yukon Jack |
| 2 teaspoons | Pure Vanilla Extract |
| ¼ cup | Chopped Walnuts |
| 1 cup | + 1/4 C Granulated Sugar |
| \N \N | Polar Cap Cake Glaze: |
| ½ cup | Yukon Jack |
| ⅓ cup | Water |
| 3 tablespoons | Butter |
| 1 cup | Confectioner's Sugar |
| ¼ cup | Granulated Sugar |
| ¼ cup | Chopped Nuts |
Serves: 10-12
In large bowl, beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Slowly add 1 cup sugar continuing to beat.
Fold in flour in 4 parts. In seperate bowl, beat yolks, Yukon Jack and remaining ¼ C sugar until pale yellow. Sprinkle nuts in bottom of ungreased 10" tube pan. Pour in batter. Bake in preheated 375 oven 35 minutes or until toothpick inserted comes out clean. Cool on rack 15 minutes.
Polar Cap Cake Glaze In saucepan, combine Yukon Jack, butter gran.
sugar and water. Heat, stirring, just to dissolve. Do not boil. With fork, poke holes in cake. Drizzle with ½ glaze. Cool cake additional 10 minutes. To remaining glaze, mix in conf. sugar. Remove cake from pan. Frost. Sprinkle with chopped nuts.