Ingredients
1/2 cup butter, softened1-1/2 cups packed brown sugar3 large eggs, separated1 teaspoon vanilla extract1-3/4 cups cake flour1-1/2 teaspoons ground allspice1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground cloves1/2 teaspoon salt1 cup sour creamFROSTING:1 cup packed brown sugar1/3 cup water2 large egg whites1/4 teaspoon cream of tartar1-1/2 teaspoons vanilla extract
Preparation
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk, flour, allspice, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with sour cream, beating well after each addition. With clean beaters, beat egg whites on medium speed until stiff. Fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a small heavy saucepan over low heat, combine brown sugar, egg whites, water and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 20 minutes.
Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers.
