Gold 'N Spice Chiffon Cake

• 2 c. sifted flour
• 1 1/2 c. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 7 large eggs
• 3/4 c. canned pumpkin
• 1/2 c. salad oil
• 1/2 c. water
• 1/2 tsp. cream of tartar

1. Preheat oven to 325u0b0.
2. Sift dry ingredients together into mixing bowl.
3. Separate eggs; set whites aside.
4. In small bowl, combine yolks with pumpkin, oil and water.
5. Make a well in center of dry ingredients; add liquid all at once.
6. Blend until smooth. Beat whites until foamy.
7. Add cream of tartar; beat until stiff. Fold into pumpkin batter.
8. Turn into angel food pan.
9. Bake 55 minutes.
10. Raise temperature to 350u0b0.
11. Bake 15 minutes longer. Frost with maple icing.
12. Decorate with walnuts.

flour, sugar, baking powder, salt, cinnamon, cloves, nutmeg, eggs, pumpkin, salad oil, water, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895742 (may not work)