Preparation:
Preheat oven 350F. Grease 9" sq baking pan.
In large bowl beat butter and sugar with mixer on high, 3-5 minutes until pale and fluffy. Beat in eggs one at a time. Add powder, soda, spices, and salt. Beat on low until well blended, scraping down sides at each step.
With mixer still running, add about 1/2 cup flour and without waiting for it to be completely blended in, add about 1/3 sour cream. Add remaining flour and sour cream in the same way. Mix only until blended.
Spread evenly in pan. Bake 1 hour or until cake is light gold in color and when inserted pick comes out clean.
Cool in pan on wire rack 20-30 minutes. Loosen edges with a knife and turn out onto rack. Cool completely. Serve soon or wrap airtight and let stand room temp overnight.
Sprinkle with powdered sugar before serving if desired.
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