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Maple Spice Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

2  To 2.5-In.  Cinnamon Stick, -or-
2  Teaspoons  Ground Cinnamon
1/2  Teaspoon  Cardamom Seeds, (minus a pinch)
1/2  Teaspoon  Allspice Seeds
12    Cloves
1  Teaspoon  Ginger Root, freshly grated
3 3/4  Cups  Cake Flour
2  Teaspoons  Baking Powder
1  Teaspoon  Baking Soda
1  Teaspoon  Salt
1  Cup  Unsalted Butter, at room temperature
3/4  Cup  Dark Brown Sugar
3    Egg Whites, * see note
3/4  Cup  Buttermilk, or soy milk
3/4  Cup  Maple Syrup, (real)
2  Tablespoons  Grand Marnier

* or equivalent quantity of artificial egg substitute Heat the oven to 350 degrees Fahrenheit.Use a tube cake pan or something along those lines, if you can find something with a removeable bottom. Butter (or margarine) it well, and lightly flour it, then tap the excess flour off. Combine all the spices except the ginger in an electric coffee grinder, and whiz it around until it's powder. Mix the spices with the flour, baking powder & soda, and salt (sift them together, or else make sure they are thoroghly mixed up). Mash up the margarine or butter with the sugar, beat in the egg whites, then stir in the ginger. Add everything else to the bowl with the butter and egg whites, and beat it for a long time until it's smooth (add a bit of stuff at a time, not everything all at once). How long you cook it depends on your pan if you're using a deep one, it may take 50 or 60 minutes, but if you're using normal cake pans, it may only take a half hour. Anyway, keep an eye on it, and it's done when it starts to pull away from the sides, and a toothpick poked into it comes out clean. Let it cool for 15 minutes or so before you remove it from the pan. Adapted by Ron Lunde, from: The Greens Cook Book My modifications to this recipe were to change 2 eggs into 3 egg whites (or artificial egg substitute) and to change the rum into grand marnier.

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