FOR THE CAKE:
3/4 C butter, softened
1 1/4 C sugar
3 eggs
1/2 C buttermilk
1 1/2 C of The Olive Bin's Apple Butter
3 T of The Olive Bin's Traditional 18-Year Balsamic Vinegar
3 C flour
1 1/2 tsp soda
3/4 tsp salt
1/2 tsp nutmeg
3/4 tsp cinnamon
1/4 tsp cloves
FOR THE WHIPPED CREAM:
1/2 cup heavy whipping cream
2 T sugar
1 T of The Olive Bin's Cinnamon Pear Balsamic Vinegar
1/2 tsp vanilla