Sour Cream Spice Cake With Cream Cheese Frosting

Photo: Cinnamon Girl

Ingredients

2 cups + ¼ all-purpose Flour

1 cup + ¼ packed Brown Sugar

3/4 cup Golden Raisins, chopped

1 cup Sour Cream

1/2 cup Walnuts, chopped

1/2 cup Butter or Margarine, softened

1/2 cup Water

2 teaspoons Cinnamon

1 teaspoon + ¼ Baking Soda

1 teaspoon Baking Powder

3/4 teaspoon Cloves

1/2 teaspoon Salt

1/2 teaspoon Nutmeg

2 large eggs

Frosting:

1 package Cream Cheese (8 ounces), softened

1/4 cup butter, softened

1 teaspoon Vanilla

1 teaspoon Cinnamon

2 teaspoons to 3 Milk

4 cups Confectioners' Sugar

Preparation

Heat oven to 350 degrees. Grease and lightly flour bottom and sides of a 13x9 inch pan or two 2-inch or 9-inch round pans or one 9x2-inch heart pan.

In a large bowl beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes,

Scraping bowl occasionally. Pour into prepared pan(s).

Bake 13x9-inch pan 40-45 minutes, round pans 30-35 and heart pan 40-45 minutes or until a toothpick comes out clean. Cool on wire rack for 10-15 minutes. Turn out from pan and cool completely before frosting.

In a medium bowl beat cream cheese, butter, vanilla, and cinnamon together until light and fluffy.

Gradually add in the milk a 1/2 teaspoon at a time as needed and the sugar one cup at a time. Beat on low speed until smooth and fluffy.

Frost cake and store in refrigerator or in a cool place.