3 1/4 c  Flour
2 ts Cinnamon
1/2 ts Cardamom
1/2 ts Allspice
1/4 ts Cloves
2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c  Soft unsalted butter
3/4 c  Dark brown sugar
2    Eggs
1 ts Fresh grated gingerroot
3/4 c  Buttermilk
3/4 c  Pure maple syrup
2 tb Rum
Confectioners sugar
1 c  Whipped cream

Sift together flour, cinnamon, cardamom, allspice, cloves, powder,
soda & salt. Set aside. Cream butter & brown sugar in bowl. Add
eggs, beat well & stir in ginger. Combine buttermilk, syrup & rum in
third bowl. Add flour mixture & buttermilk mixture alternately to
creamed butter, blending well after each addition. Spoon batter into
buttered & floured tube pan. Bake on center rack at 350 for 50-60
minutes. Let cool in pan 10 minutes. Dust with powdered sugar &
transfer to serving plate. Whip cream until stiff. Cover &
refrigerate. When ready to serve, slice cake & serve with big scoop
of whipped cream.