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In large bowl, cream butter; gradually add granulated sugar, then gradually add brown sugar, creaming well after each addition. Beat in egg yolks and vanilla thoroughly. Sift together flour, cornstarch, salt, and baking powder. In separate bowl, beat egg whites until stiff peaks form. Add flour mixture and milk alternately to creamed mixture. Fold in chopped nuts; gently fold in egg whites. Bake in greased and floured 12-cup Bundt Pan at 325 F. for 1-1/4 hours or until cake test done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with Vanilla Glaze. |