- 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. Coleman’s dry mustard
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 3 jumbo 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
Preheat oven to 350 degrees. Grease a 9×9 or 11×7 glass baking dish and set aside.
Sift the dry ingredients (except the sugar) and put aside.
Cream together the shortening and sugar. Beat in the eggs. Add the Slimm & Nunne Mustard, molasses, apple sauce, 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 show. Batter will be thin.
Pour into the greased baking dish and bake about fifty 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.
Yield: not enough!!