Sour Cream Spice Cake

1/2 cup butter, softened
1 1/2 cups packed brown sugar
3 eggs, separated
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup sour cream

1 cup packed brown sugar
1/3 cup water
2 egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract

1. In a large mixing bowl, cream butter and brown sugar. Beat in the egg yolks and vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream. In a small mixing bowl, beat egg whites until stiff; gently fold into batter.

2. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

3. For frosting, in a heavy saucepan, bring brown sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add hot sugar mixture; beat on high for 7 minutes or until stiff peaks form.

4. Add vanilla; continue beating until frosting reaches desired consistency, about 2 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers.

Review: Super soft and moist. The frosting sets, so make sure to work semi-quickly when frosting.-it should be at a consistency such as meringue- you can make pretty peaks if you desire. My cake however was for a birthday party (hence why it has decoration on the top).


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