Instructions: I found this recipe in a Sunset magazine from February 1984. It is a cake that originated in Holland. It is a beautiful looking cake and really not as much work as it may seem. The time consuming part was the layering. It is pretty dense, but my house liked it. I would like to try a topping on it but have no idea what topping to try. (My son wanted cool whip on his piece)

In a large bowl cream the butter, beat in the granulated sugar, a little at a time, and beat the mixture until it is fluffy. Add the egg yolks, 1 at a time, beating well after each addition, and beat the mixture for 5 minutes.

Stir in the flour mixture and the vanilla and combine the batter well. In another large bowl beat the egg whites with the cream of tartar and pinch of salt until they hold stiff peaks and fold them gently but thoroughly into the batter. Pour half the batter into another bowl. In a small bowl combine the cinnamon, nutmeg, cloves, ginger and cardamon and stir the spice mixture into half of the batter (one of the bowls).

Spread 1/2 cup of the spiced batter into a buttered and floured 9-inch springform pan, spreading it evenly, and bake the layer in the lower third of a preheated 300F oven for 15 minutes. Brush the layer gently with some of the of the melted butter, spread it evenly with 1/2 cup of the unspiced batter, and bake the layers in the middle of the oven for 15 minutes. Brush the layer with melted butter and put 1/2 cup of the spiced batter over it and bake another 15 minutes. Continue alternating the layers in the same manner. For the last layer bake 30 minutes. Remove the sides of the pan and let the cake cool for 10 minutes. Invert the cake onto a serving plate, let it cool completely and dust it with confectioners sugar.

I know it sounds like a lot of work, but it really was very easy.

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