Recipe courtesy of Martha Stewart
1 hr 20 min
25 min
12 servings


Cinnamon Cream:


Heat oven to 350 degrees F. Butter a 10-cup ring mold pan, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, 2 to 4 minutes. Add the vanilla, and mix. Add the eggs, 1 at a time, mixing well after each addition. In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Gradually add the flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with spatula. Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer pan to a wire rack to cool completely. Invert onto a serving platter and dust with confectioners' sugar. Serve garnished with cinnamon cream.

Cinnamon Cream:

Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use.


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