Buttermilk Spice Cake
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of salt
1 cup buttermilk
Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside (4 layers)
Toasted Walnut and Cream Cheese Frosting
4 ounces cream cheese, softened
2 ounces (1/2 stick) butter, softened
3/4 pound (about 3 cups) confectioners' sugar, sifted
1 teaspoon pure vanilla extract
2 to 3 tablespoons milk
1/2 cup toasted walnut pieces
In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk and mix well. Fold in the walnut pieces.