8-10 servings
Cake:
1¾
cups sifted, all-purpose flour
1
teaspoon baking powder
¾
teaspoon baking soda
¼
teaspoon salt
½
teaspoon ginger
½
teaspoon cinnamon
¼
teaspoon cloves
¼
teaspoon nutmeg
½
cup soft butter
¼
cup granulated sugar
1
egg, slightly beaten
½
cup milk
2/3
cup light molasses
Filling:
2
cups heavy cream
¼
cup sifted powdered sugar
½
cup chopped walnuts
1½ teaspoon maple flavoring
Preheat oven to 375º. Grease & flour 9" square pan. Sift flour with baking powder, soda, salt & spices; set aside. In large bowl of electric mixer, at high speed, beat butter, sugar, & egg until light & fluffy. At low speed, add flour alternately with milk & molasses, beginning & ending with flour. Beat just until smooth.
Turn into Pan. Bake at 375º for 30-35 minutes. Cool in pan 10 minutes; turn onto rack.
Filling – whip cream & sugar until stiff. Remove 1 2/3 cup to small bowl & fold in walnuts & maple flavoring to what remains.
Split cake into 4 layers. Put layers together with cream nut mixture as filling between layers. Frost top & sides with plain whipped cream. Garnish with walnuts. Refrigerate 2 or more hours before serving.