4 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 cup half-and-half cream
1/2 cup milk
1 1/2 teaspoons apple pie spice
1 cup chopped walnuts
1/2 teaspoon peppermint extract
1/2 cup butter, softened
1/4 cup cider vinegar
1 1/2 teaspoons apple pie spice
1 cup chopped almonds
1 (12 fluid ounce) can evaporated milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 teaspoons apple pie spice
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, baking powder, baking soda and sugar. Set aside.
In a large bowl, beat egg whites until foamy. Beat in sugar, vinegar and apple pie spice. Mix well. Stir in the flour mixture. Fold in the walnuts, peppermint and apple pie spice. Spread filling in prepared pans.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
To frost the cake: Sift together the flour mixture, apple pie spice, walnuts and peppermint. Beat in the butter, vinegar and apple pie spice. Mix in the flour mixture, then beat in the white sugar, apple pie spice and chopped almonds. Place waxed paper under cold water to prevent cracking.