| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Flour |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Cardamom |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Cloves |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
c |
Soft unsalted butter |
| 3/4 |
c |
Dark brown sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Fresh grated gingerroot |
| 3/4 |
c |
Buttermilk |
| 3/4 |
c |
Pure maple syrup |
| 2 |
tb |
Rum |
|
|
Confectioners sugar |
| 1 |
c |
Whipped cream |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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