Instructions:
- 2 eggs, separated;
- 1⁄2 cup butter, at room temperature;
- 11⁄2 cups tightly packed brown sugar;
- 2 cups all-purpose flour;
- 1 teaspoon baking soda;
- 1 teaspoon cinnamon;
- 1⁄2 teaspoon salt;
- 1⁄2 teaspoon ground cloves;
- 1 cup sour cream;
- 1 teaspoon vanilla;
- 1⁄2 cup chopped nuts;
- Araby Spice Frosting
(optional).
- Preheat oven to 350 F. Butter an 8- or 9-inch-square cake pan.
- In a medium-size bowl, beat the egg whites until stiff but not dry; set aside. In another bowl, cream the butter and sugar, and beat in the egg yolks. Combine the flour with the baking soda, cinnamon, salt, and cloves. Blend the sour cream with the vanilla. Add the dry ingredients to the creamed mixture alternately with the sour cream. Fold in the egg whites. Pour batter into the prepared pan. Sprinkle with the nuts. Bake 45 minutes, or until the cake tests done. Cut in squares and serve warm. Or, cool and frost with Araby Spice Frosting, if desired.
MAKES ONE 8- OR 9-INCH-SQUARE CAKE
