Sour Cream Spice Cake

Sour Cream Spice Cake
MAKES ONE 8- OR 9-INCH-SQUARE CAKE

2 eggs, separated
l/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
l/2 cup chopped nuts
Araby Spice Frosting (see following recipe) (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.

Araby Spice Frosting
MAKES ABOUT 2 1/2 CUPS

1/2 cup butter, at room temperature
1 egg yolk
3 cups powdered sugar
11/2 tablespoons unsweetened cocoa
1 teaspoon cinnamon
I to 2 tablespoons strong hot coffee

In the large bowl of an electric mixer, beat the butter and egg
yolk until fluffy. Slowly add the powdered sugar, cocoa, cinnamon,
and enough hot coffee to make a smooth, spreadable frosting.