Yield: 1 Servings
Measure | Ingredient |
---|---|
3¼ cup | Flour |
2 teaspoons | Cinnamon |
½ teaspoon | Cardamom |
½ teaspoon | Allspice |
¼ teaspoon | Cloves |
2 teaspoons | Baking powder |
1 teaspoon | Baking soda |
1 teaspoon | Salt |
1 cup | Soft unsalted butter |
¾ cup | Dark brown sugar |
2 \N | Eggs |
1 teaspoon | Fresh grated gingerroot |
¾ cup | Buttermilk |
¾ cup | Pure maple syrup |
2 tablespoons | Rum |
\N \N | Confectioners sugar |
1 cup | Whipped cream |
Sift together flour, cinnamon, cardamom, allspice, cloves, powder, soda & salt. Set aside. Cream butter & brown sugar in bowl. Add eggs, beat well & stir in ginger. Combine buttermilk, syrup & rum in third bowl. Add flour mixture & buttermilk mixture alternately to creamed butter, blending well after each addition. Spoon batter into buttered & floured tube pan. Bake on center rack at 350 for 50-60 minutes. Let cool in pan 10 minutes. Dust with powdered sugar & transfer to serving plate. Whip cream until stiff. Cover & refrigerate. When ready to serve, slice cake & serve with big scoop of whipped cream.
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