Advent Cake

• 3 C flour (all-purpose)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 C unsweetened cocoa
• 1 tsp cinnamon
• 1/2 C shortening
• 1 C butter, soft
• 3 C white sugar (it's once a year, so live it up!)
• 5 egg yolks
• 5 egg whites, beaten stiff
• 1-1/2 C milk
• 1 tsp vanilla
• 1-1/2 tsp Amaretto (almond flavored liquor)
• cinnamon sugar for dusting the pan

1. Preheat oven to 350 degrees. Butter a 10 inch tube pan, and dust it generously with cinnamon sugar. Shake out excess. Line 4-5 muffin/cupcake holes with liners, set aside.
2. Sift together dry ingredients, and set aside. Add flavorings to measured milk, and set aside.
3. Cream shortening and butter in an electric mixer on medium speed until fluffy, gradually adding sugar. Add egg yolks one at a time, beating well after each addition. Mixture should be light yellow and light.
4. Alternate dry ingredients and milk, stirring well to combine. Gently fold in beaten egg whites, mixing just until no streaks remain. Fill bundt pan to 1" from the top, pour remaining batter into muffin tin.
5. Bake 1 hour 15 minutes, until toothpick comes out clean. (Cupcakes come out after 30 minutes.) Rest in pan 10 minutes before inverting on to cake plate. Glaze while still warm. Serves 14 or so.

flour, baking powder, salt, unsweetened cocoa, cinnamon, shortening, butter, white sugar, egg yolks, egg whites, milk, vanilla, cinnamon sugar

Taken from www.epicurious.com/recipes/member/views/advent-cake-51462401 (may not work)