Separate eggs and save one egg white for the frosting.

CAKE:

1. Sift flour with salt, baking powder, cinnamon, nutmeg, and allspice (substitute mace for allspice if preferred).

2. Beat 6 egg whites with cream of tartar at high speed until light and fluffy. Gradually add corn syrup; continue beating until stiff peaks form. DO NOT underbeat.

3. Beat 7 egg yolks with molasses and vanilla at high speed until thick. Blend in dry ingredients. Fold this mixture into egg whites, using a rubber spatula to fold in gently but completely.

4. Pour into ungreased 25 cm tube pan.

5. Bake in preheated 350-degree oven for 40-50 minutes or until cake springs back when lightly touched. Invert pan immediately and cool completely before removing from the pan. Frost with cream frosting and decorate with walnut halves.

CREAM FROSTING: Beat 1 egg white until stiff. Beat 1 cup heavy cream until thick. Add 0.75 cup sifted powdered sugar, half teaspoon cinnamon, and quarter teaspoon salt to the cream. Fold gently into the egg white along with 0.75 cup coarsely chopped walnuts. Frost cake as is or cut into 3 layers (using string or dental floss) if preferred and frost each layer as you stack.