1 (5c) pkg gingersnaps
1/2 cp walnut meats
1 tsp baking powder
1/8 tsp salt
1 cp sugar 1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground cloves
1 - Put the gingersnaps and the walnut meats through the food chopper; and grind to fine crumbs.
2 - Add the baking powder and then salt.
3 - Separate the eggs; beat the yolks thick and light; then beat in the sugar, vanilla, cinnamon and cloves.
4 - Combine the crumb and nut mixture; and fold in the egg whites, beaten stiff.
5 - Transfer to 2 oiled layer cake pans; and bake 30 minutes in a moderaqte oven, 35o degrees F.
6 - Cool and cover with Lady Roosevelt Icing