- Yield: 1 small cake
Ingredients
- 2 cups Flour
- 1 cup Sugar
- 1 1/2 teaspoons Ginger
- 1/2 teaspoon Nutmeg
- 1/2 cup Butter (or 1/4 cup each Butter and Shortening)
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 3/4 cup Buttermilk (I prefer to sour milk with 1 Tablespoon Lemon Juice)
- 1/2 teaspoon Baking Soda
- 2 Eggs (original recipe calls for 1 egg, but I find 2 eggs to be more tender)
- 1/2 teaspoon Lemon Extract
Method
- Preheat the oven to 350° F. Grease one 7 by 11 inch rectangle or 9 inch round pan.
- In a medium bowl sift and combine: flour, sugar, ginger, nutmeg
- Cut in: ½ cup shortening and/or butter. The crumb mixture should be fine, with only a few pea-sized lumps and moist enough to be crumbly and stick together a little if you pinch it. Measure and set aside 1/2 cup of the mixture.
- Sift and add salt & baking powder.
- In a liquid measuring cup, beat together buttermilk, baking soda, eggs, and lemon extract.
- Pour the liquid into the crumb mixture, and mix together well. The batter will be thick.
- Spoon the batter into the pan. Sprinkle the ½ cup of crumb mixture (that you set aside earlier) evenly over top of the batter to make “frosting” when cooked.
- Bake at 350° for about 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool at least 30 minutes before cutting into the cake.
- * Double the recipe for one 9 x 13 inch pan or two 8 x 8 round pans