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Maple Spice Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
* 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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