Maple Sponge Cake

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

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