Spanish Butter Cake - cooking recipe

Ingredients

CAKE
1/2 cup butter
2 cups packed brown sugar
2 eggs
2 egg yolks (save 2 egg whites for icing!)
1 cup milk
3 teaspoons baking powder
2 2/3 cups cake flour
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
2 tablespoons water
1 cup chopped pecans
1/2 teaspoon salt
7-MINUTE CARMEL ICING
1 1/4 cups packed brown sugar
1 cup granulated sugar
5 tablespoons water
2 egg whites
1 teaspoon vanilla

Preparation

Preheat oven to 350 degrees F.
FOR CAKE: Cream butter and sugar until smooth.
Beat eggs in a separate bowl and add to mixture.
Sift all dry ingredients together; flour, baking powder and spices.
Add them to the creamed mixture, alternating with milk.
Stir in water.
Fold in pecans.
Pour into a greased and floured 9X13-inch pan.
Bake at 350 degrees F for 25-30 minutes or until cake tests done.
Cool.
Ice with 7-minute Carmel Icing.
FOR ICING: Place first four ingredients in the top of a double boiler.
Beat until well blended.
Place ingredients over rapidly boiling water.
Beat constantly with electric mixer for 7 minutes.
Remove from double boiler and continue beating for 1 minute.
Add vanilla.
Beat until icing is or right consistency to spread.