I remember spice layer cakes from when I was a kid. The interior was light brown, and the flavor was delicate and spicy. We are having a bleak, rainy day, and I was trying to think of what I would make if I felt like doing some baking. Came across this spice cake recipe, and since I have the ingredients. It is from the Kitchen Klatter Cookbook so calls for black walnut flavoring. I don't have that, but I think it'd be okay without it.

Sour Cream Spice Cake

1 1/2 cups sugar
1 1/2 cups sour cream
4 eggs, well beaten
1/2 cup molasses
1 tablespoon vinegar
(1/2 teaspoon black walnut flavoring)
3 cups flour
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
1 cup raisins, dredged in some of the dry ingredients
1 teaspoon soda dissolved in 1 tablespoon water

Beat the sugar and sour cream together. Add the eggs, then the molasses, vinegar, and flavoring. Sift the dry ingredients together and add to the first ingredients. Add the floured raisins. Lastly, add the soda dissolved in water. Bake in a large greased pan in a 350 degree oven for about 45 minutes.

They don't suggest a particular icing, just say it's good warm out of the oven.

I would use a Caramel frosting:

Elegant Caramel Frosting

1/2 cup butter or margarine
1 cup brown sugar, firmly packed
1/4 cup milk
2 cups powdered sugar, sifted
1/4 teaspoon maple flavoring (or some flavoring)

Melt the butter, add brown sugar and bring to a boil. Boil EXACTLY 2 minutes, stirring constantly. (If you are at a high altitude you might want to think about adjusting this time.) Add milk and bring back to a boil. As soon as it boils this second time, remove from the heat and add the powdered sugar and flavoring. Beat until smooth.