Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Bread crumbs, fine, dry |
| ¾ cup | Butter |
| 1½ cup | Sugar |
| 5 \N | Eggs |
| 2 teaspoons | Vanilla |
| 2¼ cup | Flour |
| 1½ teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 5 teaspoons | Cinnamon |
| 2¼ teaspoon | Cardamom |
| 1½ teaspoon | Ginger |
| ¾ teaspoon | Cloves |
| 1½ cup | Sour cream |
Grease a bundt or 10 in tube pan; sprinkle with bread crumbs; shake out excess; set aside. In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, stir in vanilla.
Sift in flour with baking soda, salt and spices. Add to sugar mixture alternately with sour cream, beginning and ending with flour.
Spoon batter into prepared pan. Bake at 325 for about 1 hour. Cool in pan 10 minutes. Remove from pan and cool on rack. Dust top of cake lightly with xxx sugar.