Ingredients

• 2 1/4 cups cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tbsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/2 tsp Colman's Original English Mustard Powder
• 1/2 cup unsalted butter, softened
• 2/3 cup sugar
• 3 large eggs, beaten
• 1/3 cup Slimm & Nunne Sweet & Nicely Hot Mustard
• 2/3 cup light molasses
• 2 tbsp honey
• 1/4 cup unsweetened applesauce
• 3/4 cup buttermilk

Instructions

1. Pre-heat oven to 350°F. Grease a 9×9 or 11×7 glass baking dish and set aside.
2. Sift the dry ingredients (except the sugar) and set aside.
3. Cream together the shortening and sugar. Beat in the eggs.
4. Add mustard, molasses, applesauce, and honey and beat until smooth.
5. Add the dry ingredients alternately with the buttermilk, about a third at a time, blending just until no trace of the dry ingredients show. Batter will be thin.
6. 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.
7. 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.