I obtained this recipe, after suffering its wonderous, moist, frosted phenomenon, from old family friends. They deserve credit for this amazing cake I continue to make at least once a year. It’s perfect for that rich, Christmas or Thanksgiving dessert you were assigned to bring to the party.
For the cake:
- 2 cups flour
- 1 1/2 cup brown sugar
- 1 cup sour cream (cream cheese substitution is okay)
- 2 Tbsp. butter
- 1/4 cup shortening
- 1/2 cup water
- 2 heaping tsp. cinnamon
- 1 1/4 tsp. baking soda
- 1 tsp. baking powder
- 3/4 heaping tsp. cloves
- 1/4 tsp. salt
- 1/2 heaping tsp. nutmeg
- 2 eggs
For the cream cheese frosting:
- 1 package cream cheese, softened
- 1 Tbsp. milk
- 1 tsp. vanilla
- 4 cups powdered sugar
Start by preheating the oven to 300 degrees Farenheit. Grease and flour either a 13″ x 9″, 2 round cake pans, or a bundt cake pan (these would also make excellent cupcakes).
Beat all ingredients with a hand mixer on low for 30 seconds. Beat for a remaining 3 minutes on high.
Pour batter into your pan. Bake for approximately 40-45 minutes for a rectangular pan or 30-35 minutes for the round pans or bundt cake. When a toothpick comes out of the center clean, the cake is finished cooking.
While the cake is cooling, whip up the frosting. In a mixing bowl, beat the cream cheese, milk and vanilla together on low-speed with a hand mixer until smooth. In doses of about one cup, add in the powdered sugar. Cream together until frosting is smooth and spreadable.
Spread cream cheese frosting over cake. Enjoy.
I doubted the fridge’s holding of unexpired sour cream, and used cream cheese in the cake instead only to find out the next day we had not one, but TWO fresh cartons of sour cream. Whoops. The only difference I noticed was the dense cake was less moist than its sour cream compromised counter-part. It was still enticing, then again, what, covered in cream cheese frosting, wouldn’t be?
I made a mini sampler size for taste testing, just in case the cake didn’t turn out using cream cheese inside the cake. Andrew refused to touch it, so I gave it to my mom and Dave first. They all agreed it was well-prepared and delectable, despite my impatience for both the trip to the store to buy sour cream and to allow the oven to fully heat up to 300 degrees Farenheit.
The spices remind me of sipping on a gingerbread latte from Starbucks, or slurping up some Pumpkin Black Bean Soup (minus the cayenne), not to mention it makes the whole house smell like a lit Yankee Candle. Each bite is dribbled in luscious cream-colored gobs of icing.