* Use sour milk if buttermilk is not available. To make sour milk, stir 1 tablespoon lemon juice or vinegar into each cup of milk and let stand a few minutes at room temperature. ** Save 2 egg whites for the frosting.
1. Grease and flour bottom of 13 x 9 x 5 cm pan.
Preheat oven to 350 degrees.
2. Combine flour with soda, salt, cinnamon, nutmeg, allspice, cloves and mace. Set aside.
3. Cream margarine in large mixing bowl. Gradually add sugars; cream at high speed until light and fluffy. Add 2 eggs and 2 egg yolks, one at a time; beat well after each. Turn mixer to low speed and add dry ingredients, alternating with the buttermilk. Begin and end with dry ingredients. Blend well after each addition.
4. Pour into prepared pan and bake for 50-55 minutes or until cake springs back when lightly touched in center. Prepare frosting and spread over cake. Bake at 180ºC or 20 minutes, or until a delicate brown. MERINGUE FROSTING: Beat the 2 reserved egg whites and quarter teaspoon salt at high speed until soft peaks form. Gradually add 1 cup packed brown sugar, beating well after each addition. Fold in half cup coarsely chopped walnuts. Recipe By : Jo Anne Merrill