1/2 c butter, softened
1/2 c brown sugar
1 c honey
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1 egg
1/2 tsp grated lemon peel
2-1/4 c flour or gluten-free flour mix
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/4 c buttermilk
Cream together the butter and brown sugar until light and fluffy. Add the spices and honey, beating well. Add the egg and lemon peel, beating well. Stir together the flour, baking soda, baking powder, and salt, and add to the batter alternately with the buttermilk, beginning and ending with the flour. Pour batter into two greased and floured 8″ round cake pans, and bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Or, if making the bundt cake, bake at 350 for 1 hour or until a toothpick inserted in the center comes out clean. Cool cakes in pans on a wire rack for ten minutes; then turn out and cool completely. Frost with whipped cream frosting.
whipped cream frosting
2 c whipping cream
2 T sugar
1/2 tsp vanilla
grated peel of one orange
1 oz bittersweet chocolate, grated
Whip cream with the sugar until soft peaks form. Add vanilla and whip in until combined. Spread one layer of the cake some of the whipped cream, and sprinkle with half the grated orange and chocolate. Top with the second layer of cake. Frost the top and sides with remaining whipped cream, and sprinkle with remaining grated orange and chocolate. Chill at least one hour in the refrigerator.
