Ingredients
- 3 CUPS FLOUR
- 1/2 TSP. SALT
- 1 TSP. BAKING SODA
- 1 TSP. CINNAMON
- 1 1/2 TSP. GINGER
- 1/4 TSP. GROUND CLOVES (LEFT OUT )
- 1/2 TSP. COARSELY GROUND BLACK PEPPER ( LEFT OUT)
- 2/3 CUP BUTTER
- 1 CUP LIGHT BROWN SUGAR
- 1 EGG
- 1/2 CUP MOLASSES
- 1/2 CUP PURE MAPLE SYRUP
- 1 CUP BUTTERMILK
- 1 ( 12 OZ. ) CAN EVAPORATD MILK
- 1 (14 OZ) CAN SWEETENED CONDENSED MILK
- 1/2 CUP MILK
- ZEST OF 1 LEMON
- WHIPPED CREAM, FOR SERVING
Preparation
Step 1
PREHEAT THE OVEN TO 350. SPRAY AN 11 X 7 BAKING PAN WITH COOKING SPRAY.
COMBINE THE FLOUR, SALT, BAKING SODA, CINNAMON, GINGER, CLOVES, AND BLACK PEPPER IN MEDIUM-SIZED BOWL. FIT A STAND MIXER WITH A PADDLE ATTACHMENT AND CREAM THE BUTTER AND BROWN SUGAR TOGETHER. MIX IN THE EGG, MOLASSES, AND MAPLE SYRUP. ALTERNATELY MIX IN THE BUTTERMILK WITH THE PREPARED FLOUR MIXTURE. POUR THE MIXTURE INTO THE PREPARED PAN AND BAKE ON THE MIDDLE RACK OF THE OVEN FOR 1 HOUR, OR UNTIL A TOOTHPICK INSERTED IN THE MIDDLE COMES OUT CLEAN.
WHILE THE CAKE IS BAKING, MIX TOGETHER THE EVAPORATD MILK, SWEETENED CONDENSED MILK, MILK, AND LEMON ZEST IN A MEDIUM SIZE SAUCEPAN. ON MEDIUM HEAT, STIRRING OFTEN, BRING THE MIXTURE TO A SIMMER. REMOVE THE PAN FROM THE HEAT AND SET IT ASIDE.
WHEN THE CAKE HAS FINISHED BAKING, LET IT COOL FOR 15 MINUTES. WHEN COOL, RUN A KNIFE AROUND THE EDGE, AND USING A FORK, POKE HOLES ALL OVER THE CAKE, ABOUT 1 IN. APART. POUR THE MILK-MIXTURE OVER THE CAKE, AND LET THE CAKE COME TO ROOM TEMPERATURE. REFRIGERATE FOR AT LEAST 3 HOURS OR OVERNIGHT. SERVE WITH WHIPPED CREAM.