Cream Spice Cake

–Polly Craighead, Auxiliary President 1983-1985

• 2 cups brown sugar
• 1/2 cup butter
• 1 cup sour cream
• 3 eggs, well beaten
• 2 cups flour
• 2 tsp. cloves
• 2 tsp. cinnamon
• 2 tsp. allspice
• 1 tsp. ginger
• 1 tsp. nutmeg
• 1 tsp. soda
• 1 cup chopped nuts or raisins (optional)

Cream sugar and butter. Add sour cream and eggs. Sift dry ingredients and combine with cream mixture. Add nuts if desired. Use 2 layer pans (greased/floured) or 1 large (9″ x 13″) rectangular pan. Bake at 350º for 1 hour. Frost with any good icing.

This is my grandmother’s recipe–about 100 years old.