Walnut Spice Cake with Lemon Curd
Yield
8 servingsPrep
15 minCook
50 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
butter
melted and cooled |
|
| 1 | tablespoon |
lemon zest
grated |
|
| ¾ | cup |
water
hot |
|
| ⅓ | cup |
molasses
unsulfured |
|
| ⅓ | cup |
honey
|
|
| 1 | cup |
walnuts
chopped |
|
| 1 | x |
lemon curd
purchased |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking soda
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
butter
melted and cooled |
|
| 15 | ml |
lemon zest
grated |
|
| 177 | ml |
water
hot |
|
| 79 | ml |
molasses
unsulfured |
|
| 79 | ml |
honey
|
|
| 237 | ml |
walnuts
chopped |
|
| 1 | x |
lemon curd
purchased |
* |
Directions
Preheat oven to 350℉ (180℃).
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.
