Ingredients

2 C. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. pepper
1/2 tsp. salt
1 egg
1/2 C. sugar
1/2 C. butter, melted and cooled
1 Tbsp. grated lemon peel
3/4 C. hot water
1/3 C. molasses
1/3 C. honey
1 C. chopped walnuts
Purchased lemon curd

Cooking Instructions

Preheat oven to 350 degrees. Butter 8 inch square baking dish. Sift first 6 ingredients together. Whisk the egg and sugar in large bowl to blend. Whisk in butter and lemon peel. Combine hot water, molasses and honey in large C. 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, for about 50 minutes. Cool cake slightly on rack. Cut cake into squares. Serve warm or at room temperature, spooning lemon curd over each piece.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)