Sour Cream Layer Cake

• 2 cups sifted cake flour, sift before measuring
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup shortening
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 tablespoons vinegar and sour cream to make 1 cup
• 1/2 cup chopped pecans

Into a bowl sift together the sifted flour, baking soda, salt, and spices.

Cream shortening; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Add vinegar and sour cream mixture to the creamed mixture alternately with dry ingredients; beat until smooth then fold in the chopped pecans.

Turn batter into two greased and floured 9-inch layer cake pans or muffin tins lined with paper liners for cup cakes.

Bake at 375° for 25 to 30 minutes for layers; 20 to 25 minutes for cup cakes.
Cool and frost with your favorite frosting.