Buttermilk Spice Cake

2 Cup Brown sugar
1 Stick butter; softened
1/2 Cup Vegetable oil
5 Large Eggs; separated
2 Cup 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
1 Pinch 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.

Yield: 2 cake layers