- 2 C cake flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3 tsp ground dried ginger
- 1 tsp ground fresh ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 C shortening
- 1/2 C sugar
- 1 egg, well beaten
- 2/3 C molasses or dark syrup
- 3/4 C sour milk or buttermilk
Sift flour once and measure 2 cups.
Add powder, soda, spices and salt and sift together 3 times.
Cream shortening until fluffy.
Add sugar gradually till light and fluffy.
Add egg and molasses, stir to incorporate.
Alternating flour and milk. Beat after each addition till smooth.
Pour into a pan lined with Reynolds parchment paper.
Bake @ 350' for 75 minutes.
Serve with whipped cream or lemon sauce. (make your own, or heat lemon curd over boiling water till it 'melts' - serve warm)