Fit For A King Nutmeg Cake

1/4 c butter
2 c sugar
4 eggs
3 c cake flour, plus 6 Tbspn
1 1/2 t baking soda
2 t nutmeg
3/4 t salt
1 1/2 t baking powder
1 1/2 c buttermilk
Frosting
2 egg whites
1 1/2 c sugar
2 t light corn syrup
1/2 c cold water
1 ds salt
1 t vanilla
1 c walnuts, chopped
yellow food coloring

Cream butter & sugar until light & fluffy.
Add eggs, one at a time, beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into 2 prepared 9 ich layer cake pans.

Bake at 375 degrees for 20-25 minutes

Remove from oven, let cool 10 minutes, remove from pans.

Frosting
Place all ingredients but vanilla, nuts & food coloring in top of a double boiler (not over heat). Beat 1 minute with electric or rotary beater to blend.
Place over boiling water & cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water.
Add vanilla & beat until spreading consistency.
Add chopped nuts to 2 cups of frosting, spread between layers. Tint remaining frosting yellow; frost sides & top of cake. Trim with a crown of walnuts.

Grand Chamption 1971 Illinois State Fair