Title: Vermont maple cake
 Categories: Cakes, Desserts, Bundt
      Yield: 12 Servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 c  Flour
    3/4 c  Sugar
    3/4 c  Brown sugar; packed
      3 ts Baking powder
      1 ts Salt
    1/2 c  Vegetable oil
      7    Eggs; separated
    3/4 c  Water
      2 ts Maple flavoring
    1/2 ts Cream of tartar
      1 c  Walnuts; chopped
      1 c  Real maple syrup
    1/2 c  Walnuts; toasted, chopped
           Whipped cream (opt)
 
  In large bowl of electric mixer, combine flour, sugars, baking powder
  and salt. Mix until blended. In another bowl, combine oil, egg yolks,
  water and maple flavoring. Turn mixer on medium speed. Add liquid
  ingredients to dry ingredients. Beat 1 minute. In large metal bowl
  (not plastic), beat egg whites until foamy. Add cream of tartar. Whip
  at high speed until stiff peaks form. Pour batter over egg whites.
  Fold together gently until blended. Fold in 1 cup of chopped nuts.
  Pour into ungreased 10" angel food pan. Bake at 325~ for 55 minutes.
  Increase oven temperature to 350~. Bake 10 minutes longer until top
  springs back when touched. Cool upside down. Remove from pan. Bring
  maple syrup to boil in a medium saucepan. Lower heat. Simmer 15
  minutes or until almost reduced to half. Drizzle hot syrup over
  cooled cake. Sprinkle with toasted walnuts. Decorate with whipped
  cream.