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In a large mixing bowl, combine sugar, flour, baking powder, salt, cinnamon, allspice, cloves and nutmeg. Add water, oil and egg yolks. Beat on low speed just until combined. Increase speed and beat until smooth. Set aside. Whip egg whites with cream of tartar until stiff peaks form; fold into batter. Pour into an ungreased 10-inch tube pan. Bake at 325 for 70 minutes or until top springs back when lighly touched. Immediately invert pan; cool completely. Remove cake from pan
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