How to make it

  • Sift first four ingredients into a bowl.
  • Combine brown sugar, oil, egg yolks and water, beat until smooth.
  • Add to dry ingredients, stir until smooth.
  • Beat all seven egg whites with the cream of tartar until stiff.
  • Gently fold the egg whites into the batter.
  • Pour into a greased and floured 10 inch tube pan.
  • Bake in a moderately slow oven (325 degrees) for 55 minutes.
  • Invert tube pan to cool completely before attempting to remove this tender cake.
  • The fresh ground nutmeg is a must. Canned won't cut it.

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