1½ cups sugar
1 cup butter
1 cup buttermilk
3 eggs, separated
1½ teaspoons cinnamon
1½ teaspoons allspice
1 teaspoon cloves
dash nutmeg
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
 | Cream butter, sugar, and egg yolks. |
| Sift dry ingredients together and add alternately to creamed butter mixture with buttermilk. |
| Fold in egg whites that have been stiffly beaten. |
| Pour cake batter into a buttered and floured 9-by-13-inch cake pan or two 9-inch round cake pans and bake at 350 for 30 to 35 minutes or until sides pull away from pan slightly. |
6 tablespoons butter
1 cup light brown sugar
1/3 cup cream
2½ cups powdered sugar
pinch salt
1 teaspoon vanilla
| Melt butter in a saucepan. Stir in brown sugar. Add cream and boil gently for 3 minutes.
Cool. Add powdered sugar, salt and vanilla. |
| If icing is too stiff to spread on cake, add more cream. |
Recipe compliments of Austin American-Statesman
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