For the Cake
- 1 cup sour cream
- 1 cup sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 2/3 cup golden raisins
For the Frosting
- 8 ounces cream cheese, light - room temperature
- 1 cup powdered sugar
- 2 tablespoons milk
- pinch of salt
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 350° F. Lightly coat a 9-inch round cake pan with non-stick baking spray and set aside.
In a large bowl whisk together the sour cream, sugar, egg and vanilla. In a separate bowl, whisk together all of the dry ingredients, flour through nutmeg. Add the dry ingredients to the wet ingredients and stir until well blended. Fold in the raisins.
Pour the batter into the prepared cake pan and bake for 30 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Let the cake rest in the pan for 30 minutes, then remove it from the pan and allow to cool completely.
While the cake is cooling, make the frosting. In the bowl of a stand mixer, beat the cream cheese on medium speed until light and fluffy, scraping down the sides of bowl as needed.
Add the powdered sugar, milk and salt and mix on low speed until smooth. If the frosting is too thick add more milk, one teaspoon at a time, until it reaches the desired consistency.
Spread the frosting all over the cooled cake, slice, and serve.