Ingredients:
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter, soft
1/2 cup light brown sugar, firmly packed
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups buttermilk
Sift together the flour, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. Cream butter in a mixing bowl; add brown sugar, granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 5 minutes, or until light and fluffy. Scrape bowl often. Add sifted dry ingredients, alternating with buttermilk, mixing at lowest speed just until smooth.
Pour batter into two greased and floured 8-inch round layer cake pans. . Bake at 350° 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.
Brown Sugar Frosting
2 egg whites
1 1/2 cups light brown sugar, firmly packed
1/3 cup cold water
1 tablespoon light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
Combine all ingredients in top of double boiler. Beat 1 minute at high speed of electric mixer. Place over rapidly boiling water and cook, beating constantly, 7 minutes or until peaks form. Remove from heat and continue beating until spreading consistency is reached. Frost tops and sides of cooled spice cake.
