2 c All-purpose flour
1 1/4 ts Baking soda
1 ts Ground ginger
1 ts Ground “cinnamon”
1/2 ts Pepper
1/2 ts Salt
1 Egg
1/2 c Sugar
1/2 c Butter, melted and cooled
1 tb Grated lemon peel
3/4 c Hot water
1/3 c Unsulfured molasses
1/3 c Honey
1 c Chopped walnuts
Purchased Lemon curd
Yield: 8
Preheat oven to 350F. Butter 8-inch square baking dish. Sift first 6
ingredients together. Whisk egg and sugar in large bowl to blend.
Whisk in butter and lemon peel. Combine hot water, molasses and honey
in large cup.
Add to butter mixture alternately with dry ingredients,beginning and
ending with dry ingredients. Mix in walnuts. Transfer to prepared
dish. Bake until springy to touch, about 50 minutes. Cool cake
slightly on rack.
Cut cake into squares. Serve warm or at room temperature, spooning
lemon curd over each piece.
Yields
8 Servings