Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8        tablespoons  unsalted butter -- room temp
  1                cup  light brown sugar
  2              large  eggs
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda
  1           teaspoon  cinnamon
     1/2      teaspoon  nutmeg
     1/4      teaspoon  allspice
     1/4      teaspoon  salt
  2               cups  all purp flour
  1                cup  sour cream

Preparation:

"A satisfying cake that has a lovely flavor and texture." 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.

Nutritional Information:

222 Calories (kcal); 17g Total Fat; (65% calories from fat); 2g Protein; 17g Carbohydrate; 80mg Cholesterol; 217mg Sodium