Festive Nut Cake

Directions

1. Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Grease and flour a 10-in. tube pan.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
3. Add cream of tartar to egg whites; with clean beaters, beat on high speed until stiff peaks form. Fold into batter with almonds, cashews, pecans and walnuts.
4. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
5. For glaze, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over cake and, if desired, sprinkle with additional nuts.