- 2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons freshly grated nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup sugar
- 3 large eggs, separated
- 1 teaspoon vanilla
- 1 1/4 cups sour cream
- 1 cup walnuts (3 ounces), toasted , cooled, and finely chopped
- 1 cup confectioners sugar
- 4 teaspoons fresh lemon juice
- Special equipment: a 12-cup bundt pan
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan.
- Sift together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt into a bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, mixing well after each addition.
- Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites and walnuts into batter gently but thoroughly.
- Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
- Whisk together confectioners sugar and lemon juice until smooth. Transfer cake to a plate, then drizzle glaze over cake and let stand until glaze is set, about 20 minutes.