OLD-FASHIONED SPICE CAKE
CAKE
16 tablespoons (2 sticks) unsalted butter, softened
1 cup dark brown sugar
1 cup granulated sugar
2 ½ teaspoons baking powder
1 teaspoon each ground cinnamon, cloves, ginger, and freshly grated nutmeg
½ teaspoons salt
2 2/3 cups bleached all-purpose flour
5 large eggs
1 cup milk
BOILED ICING
2 large (1/4 cup) egg whites
1 ½ cups granulated sugar
1/3 cup water
Two 9 X 2-inch round pans, buttered, bottoms lined with parchment or wax paper
1. Set a rack at the middle level of the oven and preheat to 350 degrees
2. For the cake, in a large mixing bowl, beat the butter and sugars for about 5 minutes, until light and fluffy. In another bowl, stir the baking powder, spices, and salt into the flour. Set aside. In a small bowl, combine the eggs and milk. Beat mixture, then beat in half the liquid. Repeat, beginning and ending with the flour mixture. Scrape the bowl and beater often.
3. Pour the batter into the prepared pans and smooth the top with a metal spatula. Bake the cake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
4. Cool in the pan on a rack for 5 minutes, then turn out onto a rack, remove the paper, and cool completely.
5. To make the icing, combine all the ingredients in a medium-sized heatproof bowl and place over a pan of simmering water. Whisk constantly until hot, then off the heat beat by machine until the icing is cooled and stiff.
6. Spread the icing between the layers and over the top and sides of the cake.
Serving: Serve small wedges of this sweat cake.
Storage: Keep the cake loosely covered at room temperature until serving time. Wrap in plastic and refrigerate leftovers for several days.
Hint for Success: Heat the icing slowly, whisking gently. If you whisk air into the mixture while it is heating, the sugar may not dissolve completely and it will make a gritty icing.