If you're looking for something other than pies and tarts, this is the perfect all-purpose spice cake. It's great to have on hand all through the holiday season.

　　

Ingredients

Makes 10 to 12 servings

　　

For cake

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

　　

For glaze

1 cup confectioners sugar

　　4 teaspoons fresh lemon juice

　　

Special Equipment

a 12-cup bundt pan

　　

Make cake:

Step 1

Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Make glaze:

Step 5

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.

　　Cooks' note:

　　Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.