A sweet spice cake, Maple Syrup Cake may be served as a special coffee-time treat.
4 oz. plus
1 teaspoon butter
8 oz. self-raising Hour
½ teaspoon salt
4 teaspoons ground ginger
1 teaspoon ground mixed spice or allspice
½ teaspoon grated nutmeg
4 oz. soft brown sugar
2 eggs, lightly beaten
8 fl. oz. maple syrup
5 fl. oz. double cream , stiffly whipped
1 tablespoon icing sugar
Preheat the oven to moderate 350UF (Gas Mark 4, 180°C).
With the teaspoon of butter, lightly grease two 8-inch sandwich tins and set aside.
Sift the flour, salt, ginger, mixed spice or allspice and nutmeg into a medium-sized mixing bowl. Set aside.
In a large mixing bowl, cream the remaining butter with a wooden spoon until it becomes soft. Gradually add the sugar, beating until the mixture becomes soft and fluffy. Beat in the eggs, then gradually add the maple syrup, beating constantly.
Fold in the flour mixture, a little at a time, beating until the mixture forms a smooth batter. Add 1 to 2 tablespoons of milk if necessary to give the batter a dropping consistency.
Divide the batter equally between the prepared sandwich tins. Place the tins in the oven and bake for 30 to 35 minutes, or until a skewer inserted into the centres of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the tins for 1 hour. Then turn the cakes out on to a wire rack to cool completely.
When the cakes are cool, transfer one to a decorative serving dish. Spread the cream evenly over the top. Carefully place the other cake on top. Sprinkle over the icing sugar and serve.