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Buttermilk maple spice cake


By Chef Peter Webster of Bouquet Garni Catering


(from the Maple Syrup Cookbook by Ken Haedrich)



1cup all purpose flour

1/2 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp ground nutmeg

pinch of cayenne pepper


2 eggs, lightly beaten

2/3 cup buttermilk

1/2 cup pure maple syrup

1/3 cup vegetable oil

1 tbsp blackstrap molasses


Preheat oven to 350ºF.  Grease a 9 inch square baking pan.


Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg and cayenne into a large bowl.  Set aside.


In another bowl, blend eggs, buttermilk, maple syrup, oil and molasses.


Make a well in the dry mixture and stir in the egg mixture, just until smooth; do not beat.  Pour the batter into the prepared pan and bake for 30 minutes until a tester inserted in the centre comes out clean.  Cool in the pan.


Yield:  9-12 servings.

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