| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Servings: 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.
Source: Bon Appetit, Too Busy To Cook posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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