Maple pecan chiffon recipe from 1951

Preheat oven to 325F (slow-moderate). Chop nuts very fine.

Measure and sift together into mixing bowl:

2 1/4 cups sifted cake flour

3/4 cup vinegar

3 tsp. baking powder

1 tsp. salt

Mix in: 

3/4 cup brown sugar

Make a well and add in order:

1/2 cup cooking oil

5 unbeaten egg yolks

3/4 cup cold water

2 tsp. maple flavoring

Beat with spoon until smooth or with electric mixer on medium speed for 1 minute. 

Measure into large mixing bowl:

1 cup egg whites (7 or 8)

1/2 tsp. cream of tartar

Beat by hand until whites form very stiff peaks or with electric mixer on high speed for 3 to 5 minutes.

Pour egg yolk mixture gradually over beaten egg whites - gently folding with rubber scraper just until blended. Do not stir. Sprinkle over top of batter gently folding in with few strokes:

1 cup very fine chopped pecons

Pour immediately into ungreased tube pan, 10x4 in. Bake 55 minutes in slow moderate oven (325F), then increase to 350F (moderate) for 10 to 15 minutes.

Immediately turn pan upside down placing tube part over neck of funnel or bottle. Let hang free on the table until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Frost with browned butter icing. Decorate with copped nuts.

Brown butter icing

Keep 1/2 cup butter over low heta until golden brown. Remove from heat. Blend in 2 cups sifted confectioners sugar, 2 tbsp. cream, 1 tbsp. cooking oil and 1 1/2 tsp. vanilla. Sir viorously until consistency to spread. If too thick stir in a little hot water.