3 tbsp. butter
1 egg
1 c. unbleached flour
1/2 tsp. each nutmeg & cloves
1/4 c. buttermilk
1/2 c. peanuts
1/2 c. brown sugar
1/4 c. molasses
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda

CHOCOLATE CHIP BATTER:

3 tbsp. butter
1 egg
1/2 c. milk
1 tsp. baking powder
1/2 c. sugar
1/2 tsp. vanilla
1 c. all purpose flour
1 c. chocolate chips

SPREAD:

2 tbsp. butter
1/4 c. chopped peanuts
2 tbsp. molasses

Prepare peanut spice batter. Cream together butter and sugar. Beat in the egg and molasses. In separate bowl, combine the flour, spices and baking powder. Stir the flour mixture into the molasses mixture, alternately with the buttermilk mixed with the baking soda. Stir in the peanuts. Set aside.

Prepare the chip batter in the same manner. Butter a ring mold or tube cake pan. Combine molasses and butter. Spread in the pan. Sprinkle with peanuts. Scoop and place each batter alternately around bottom of pan. In the second layer place light batter on dark and dark on light to create a marble effect. Bake at 350 degrees for 45 minutes. Remove from oven. Let stand 2 to 3 minutes. Turn out onto rack.