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For the cake:
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1. Preheat oven to 350 F. Grease and lightly flour two 8x1/2 inch round baking pans.
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2. In a medium-sized bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.
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3. In a large mixing bowl, beat butter with a stand or hand mixer on medium to high speed about 30 seconds or till softened.
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4. Add brown sugar. Beat till combined. Add eggs, one at a time, beating well after each.
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5. Add flour mixture and sour cream in an alternating pattern, beating on low after each addition just until combined. Scrape bowl between additions.
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6. Pour batter into prepared pans.
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7. Bake in a 350 F oven for 25-30 minutes or till a wooden toothpick inserted into the center comes out clean. Cool in pans on wire racks.
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8. Fill and frost the cake with fluffy maple frosting.
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For the frosting:
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1. Make the frosting once the cakes are cool, because once it's prepared you need to frost the cakes immediately. In a medium saucepan combine 1 cup granulated sugar, 1/2 cup water and 1/4 teaspoon cream of tartar.
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2. Cook and stir over medium heat till bubbly and sugar dissolves. Remove from heat.
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3. In a small mixing bowl beat 2 egg whites 1 teaspoon vanilla and 1/2 teaspoon maple flavoring with an electric mixer on high speed till soft peaks form.
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4. Slowly pour hot syrup over egg white mixture while beating constantly on high speed about 7 minutes (and I am not kidding. This frosting will not turn out well unless you don't let up for even a second until at least 7 minutes are up) or till stiff, glossy peaks form. Frost the cooled immediately.
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Note: All credit for this recipe (save some simplification in the re-wording) goes to Better Homes and Gardens Cooking for today: Cakes
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Copyright 1995 by Meredith Corporation, Des Moines Iowa.
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Also note: My apologies for the lack of a picture. I will make this cake again soon so I can take a picture of it and post that as well.
