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Sour Cream Spice Cake
Elizabeth Carter
2nd place winner in the 2010 Logan County Fair Cake Classic
½ c. butter, softened
1 ½ c. packed brown sugar
3 eggs, separated
1 tsp. vanilla extract
1 ¾ c. cake flour
1 ½ tsp. ground allspice
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
½ tsp. salt
1 c. sour cream
Preheat oven to 350⁰F. 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. Pour into two greased 8-inch round baking pans.
Bake at 350⁰ for 25-30 minutes or until a toothpick inserted
near the center comes out clean. Cool a few minutes before
removing from pans to wire racks. Let cool completely then
frost.
Buttercream Frosting
1 c. butter
½ c. vegetable shortening
1 tsp. vanilla
8 c. confectioners’ sugar
2 to 4 T. half and half
Cream together the butter, shortening, and vanilla in a large
bowl. Blend in the sugar, one cup at a time, beating well after
each addition. Beat in the half and half, and continue mixing
until light and fluffy.
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