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Dessert
From the comforting notes of cinnamon and ginger to the bold accents of cloves and cardamom, our spice cake is perfect for any occasion and a true testament to the power of creative cooking.
1/2 tsp Colman's Original English Mustard Powder
1/3 cup Slimm & Nunne Sweet & Nicely Hot Mustard
Pre-heat oven to 350°F. Grease a 9" × 9" or 11" × 7" glass baking dish and set aside.
Sift the dry ingredients (except the sugar) and set aside.
Cream together the shortening and sugar. Beat in the eggs.
Add mustard, molasses, applesauce, and honey and beat until smooth.
Add the dry ingredients alternately with the buttermilk, about a third at a time, blending just until no trace of the dry ingredients shows. Batter will be thin.
Pour into the greased baking dish and bake for about 50 minutes, or until the sides begin to brown and a knife plunged into the middle comes out clean.
Let cool in the pan and store, well wrapped, in the refrigerator. The cake improves with age; wait at least one day, if you can.
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