Maple spice cake
1 Servings
Ingredients
| Quantity | 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 | Eggs | |
| 1 | teaspoon | Fresh grated gingerroot |
| ¾ | cup | Buttermilk |
| ¾ | cup | Pure maple syrup |
| 2 | tablespoons | Rum |
| Confectioners sugar | ||
| 1 | cup | Whipped cream |
Directions
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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