Preheat oven to 350°F (175°C).

Cream together brown sugar and shortening in a large bowl until light and fluffy.

Add cloves, cinnamon, and allspice to the creamed mixture and beat well.

Add egg yolks one at a time, beating well after each addition.

In a separate bowl, sift together flour, salt, and soda.

Gradually add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

In a clean bowl, beat egg whites until stiff peaks form.

Gently fold the beaten egg whites into the cake batter until just combined.

Pour the batter into a greased and floured 9x13 inch baking pan.

Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.