Gingerbread Layer Cake

1 cup honey
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 teaspoon grated lemon peel
1 egg
1 1/2 cups buttermilk

Topping
1 1/2 cups whipping cream
1 tablespoon granulated sugar
2 teaspoons shredded orange peel
1 (1 ounce) square semi-sweet chocolate, grated

In a small pan, combine honey and spices; bring to a boil. Remove from heat; cool.

Stir together flour, baking powder, soda and salt.

In a large mixer bowl cream butter and brown sugar to fluffy. Gradually beat in honey mixture at high speed. Add lemon peel and egg; mix thoroughly. Add flour mixture and buttermilk alternately to creamed mixture, stirring well after each addition. Pour into greased and lightly floured 8-inch round cake pans.

Bake at 350 degrees F for 30 to 35 minutes. Cool in pans 10 minutes. Turn out onto rack and cool completely.

Just before serving, whip cream with sugar until soft peaks form. Spread one layer with cream. Sprinkle with half of orange peel and half of the chocolate. Top with second layer. Top with remaining whipped cream, orange peel and chocolate.

Serves 12.