2 cups sifted cake flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1/2 cup shortening
2 cups brown sugar
3 eggs, separated
1 cup thick sour cream

Sift flour, salt, baking soda and spices together 3 times. Cream shortening with sugar until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and cream alternately in small amounts beating well after each addition. Beat egg whites until stiff but not dry and fold into batter. Pour into 9x9-inch greased pan and bake in moderate (350°F) oven about 50 minutes.

Makes 1 (9-inch) cake.

Frosted Fig Variation: Bake batter in 2 (8-inch) layers at 350°F for 30 minutes. When cold, spread with 1/2 recipe Fig Filling (below) and frost with Seven Minute Icing (below).

Fig Filling:

2 cups dried figs
1 cup crushed pineapple
3 cups water
1/4 tsp. salt
2 cups sugar

Rinse figs in hot water and drain. Clip off stems and cut figs into thin strips. Combine with pineapple and water and cook about 10 minutes. Add salt and sugar and cook, stirring occasionally, until figs are tender and mixture is very thick, about 10 to 15 minutes. Cool. Filling for 3 (9-inch) layers.

Seven Minute Icing:

1 1/2 cups sugar
1/3 cup water
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla

Combine all ingredients, except vanilla, in top of double boiler. Beat with a rotary beater until thoroughly mixed. Place over rapidly boiling water and beat constantly for 7 to 10 minutes or until icing will hold a peak. Remove from heat and add vanilla. Beat until cool and thick enough to spread. Will cover tops and sides of 2 (9-inch) layers.