Indian Pudding Cake With Molasses Cream

• Cake
  

• ³⁄₄
  

  cup mild brown sugar, firmly packed
  

• ¹⁄₃
  

  cup vegetable oil
  

• ¹⁄₃
  

  cup molasses
  

• ¹⁄₃
  

  cup mild sour cream
  

• 1
  

  tablespoon darkish rum
  

• 1
  

  teaspoon vanilla extract
  

• ³⁄₄
  

  cup yellow cornmeal
  

• ¹⁄₂
  

  cup all-cause flour
  

• 1
  

  teaspoon baking powder
  

• 1 ¹⁄₂
  

  teaspoons ground cinnamon
  

• ¹⁄₂
  

  teaspoon ground cardamom
  

• ¹⁄₄
  

  teaspoon ground ginger
  

• ¹⁄₄
  

  teaspoon ground nutmeg
  

• ¹⁄₄
  

  teaspoon ground cloves
  

• ¹⁄₈
  

  teaspoon salt
  

• 5
  

  egg whites, at room temperature
  

• ¹⁄₂
  

  teaspoon cream of tartar
  

• 2
  

  tablespoons brown sugar
  

• Garnish
  

• 2
  

  teaspoons powdered sugar
  

• Topping
  

• 8
  

  oz. elephantine-free cream cheese, softened
  

• ¹⁄₂
  

  cup mild sour cream
  

• ¹⁄₄
  

  cup powdered sugar
  

• 2
  

  tablespoons molasses
  

• ¹⁄₂
  

  teaspoon vanilla extract
  

instructions

• Preheat oven to 350-degrees. Coat a 9-trip spherical cake pan with non-elephantine cooking spray; line backside with wax paper. Coat wax paper with cooking spray, and space pan apart.
• Combine first 6 ingredients (brown sugar through vanilla) in a mighty bowl; scuttle smartly, and space apart.
• Combine cornmeal, flour, baking powder, spices and salt in every other bowl; scuttle smartly, and space apart.
• Beat egg whites and cream of tartar at high race of a mixer until foamy. Gradually add 2 tablespoons brown sugar, beating until stiff peaks safe.
• Gently fold egg whites and cornmeal mixture alternately into molasses mixture, beginning and ending with egg whites. Pour batter into willing pan. Bake for 35 minutes or until a wood pick inserted into middle comes out trim.
• Let frigid 10 minutes in pan on wire rack. Loosen cake from facets of pan, the utilization of a narrow metal spatula, and prove onto a wire rack. In moderation peel off wax paper; let frigid fully.
• Draw cake on serving plate; sift 2 teaspoons powdered sugar over cake.
• Draw cream cheese in a bowl, and beat at medium race of a mixer until tender. Add closing ingredients, and beat until smartly blended. Serve with cake.