Nothing Says Happy Anniversary Mom & Dad like Spice Cake

Today is my parents wedding anniversary. Donna and Steve Minch have been married for 31 years which is a big accomplishment. If I had been in Salt Lake today I would have made them a wedding cake top to cut into. I personally think couples should have a cake top to eat every anniversary not just their first. Someone once told me that Spice Cake is the traditional wedding cake, so I thought spice cake would be a lovely cake to serve to a couple on their anniversary.
3/4 cup butter
1 cup brown sugar
1 egg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
2 teaspoons baking powder

Preheat oven to 375°F.
Cream together the butter, brown sugar and egg until light and fluffy. Stir in the salt and spices. Mix well. Add half the flour. Blend in the baking soda and milk. Stir in the remaining flour and baking powder.

For layer cake (which is a must for wedding cake): Pour batter into two greased and floured 9-inch cake pans. Bake at 375°F for 25 to 30 minutes or until top springs back when touched, or test with cake tester. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling before frosting.

In my opinion spice cake cries for cream cheese icing. Here is a quick easy version.
2 8-ounce packages cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups powdered sugar

In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.