Despite the warning in this recipe, I tried it without nuts and it turned out just fine. (Of course, I haven't tried it with nuts, so maybe I'll be surprised at the difference when I try it.)

In fact, I made it with 5 eggs instead of 6 (I only had five) and reduced the margarine by 1/8 cup (again, I ran out). I'm a big fan of almond extract, so I added in 1/2 teaspoon with the eggs, and it added a nice touch.

Oh, and 2 tablespoons of milk in the glaze gave me a chunky powder; I'd say increase it to 4 or 4 1/2 tablespoons.

Thanks for the great recipe!