---------------------------BH&G HERITAGE COOKBOOK---------------------------
1 c Honey
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Ground cloves
2 1/4 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1/2 c Packed brown sugar
1/2 c Butter or margarine
1 Egg
1/2 ts Grated lemon peel
1 1/4 c Buttermilk
1 1/2 c Whipping cream
1 tb Granulated sugar
2 ts Shredded orange peel
1 oz Semisweet chocolate, grated
In a small bowl combine the honey, ginger, cinnamon, and cloves. In a large
bowl stir together the flour, baking soda, baking powder, and salt. In
large mixing bowl cream the brown sugar and butter till the mixture is
light and fluffy. Gradually beat honey mixture into brown sugar mixture,
using high speed of electric mixer. Add the egg and lemon peel; mix well.
Add the flour mixture and buttermilk alternately, stirring well after each
addition. Pour batter into 2 greased and lightly floured 8 x 1 1/2-inch
round baking pans. Bake at 350 for 30 to 35 minutes. Cool cakes in pans 10
minutes. Turn out onto wire rack; cool completely. Whip cream with the
granulated sugar till soft peaks form. Spread one layer of cake with part
of the whipped cream. Sprinkle with half of the shredded orange peel and
half the grated chocolate. Frost top and sides with remaining whipped
cream; sprinkle with remaining shredded orange peel and grated chocolate.
Chill at least one hour in the refrigerator.
