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1
Preheat the oven to 375.
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2
Spray a 10-inch tube pan with vegetable oil spray.
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3
In a medium bowl, sift together the confectioners' sugar, flour, nutmeg, cinnamon, allspice and cloves.
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4
In a large bowl, using a handheld mixer, beat the egg whites with the cream of tartar at medium speed just until foamy.
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5
Gradually beat in the granulated sugar, vanilla and salt and continue beating at high speed until the whites form firm, glossy peaks.
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6
Using a large rubber spatula, fold the dry ingredients, into the whites, 1/2 cup at a time, until no streaks of white remain.
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7
Spoon the batter into the prepared pan and bake for 35 minutes, or until the cake is golden and a skewer inserted in the center comes out clean.
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8
Turn the cake out onto a wire rack, remove the pan and let cool.
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9
In a medium saucepan, combine the butter, brown sugar, cream and salt and bring to a boil, stirring occasionally.
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10
Transfer the mixture to a bowl and add the vanilla and confectioners' sugar.
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11
Using a handheld mixer, beat the glaze at medium speed until completely smooth and spreadable, about 2 minutes.
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12
Evenly spread the glaze over the cake with a metal spatula and set aside at room temperature to harden.
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13
In a medium saucepan, combine the sugar with the water, nutmeg, cinnamon, allspice and cloves and bring to a boil without stirring.
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14
Continue to boil the spiced syrup until it reaches 248 on a candy thermometer, about 8 minutes.
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15
Meanwhile, in a large glass or stainless steel bowl, beat the egg whites until stiff.
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16
Working carefully, gradually pour in the hot syrup while beating the whites constantly at medium speed.
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17
Increase the speed to high and beat until the frosting is cool, about 4 minutes longer.
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18
Transfer the cake to a platter and cover it completely with the frosting.
