1 Preheat oven to 325°F (160°C).2 Sift together cake flour, sugars, baking powder and salt. Add canola oil, water, egg yolks, and maple flavouring; beat until smooth.3 In a separate bowl, add cream of tartar to egg whites and beat to form stiff peaks.4 Fold egg whites into flour mixture until just blended. Fold in nuts. Turn batter into 9-inch (22 cm) tube pan.5 Bake 55 minutes at 325°F (160°C); increase heat to 350°F (180°C) and bake another 10-15 minutes.6 Remove cake from the oven and invert pan over a cup or glass for 2 hours to cool.7 Turn cake right side up, run knife around edges and invert onto serving platter. Frost with brown sugar glaze.

Brown Sugar Glaze1. In medium saucepan, melt margarine, brown sugar and milk. Slowly bring to boil. Boil for 1 minute and remove from heat.

 Add icing sugar and vanilla; whisk until smooth. Drizzle onto cake immediately, as the glaze will harden when it cools. Yield: 1 cup (250 mL).

Source: canolainfo.org