Maple spice cake

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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