Peanut Ring Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Salted peanuts||1⁄2 Cup (8 tbs) (or roasted peanuts)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Buttermilk||3⁄4 Cup (12 tbs)|
1. Preheat oven to moderate (350° F)
2. Beat half the shortening with half the molasses until well blended and spread the mixture in a five-cup ring mold. Sprinkle with chopped peanuts.
3. Blend the remaining shortening and molasses with the sugar and stir in the cinnamon, ginger and salt. Add the egg and beat well. Sift together the flour and baking powder and stir into the molasses mixture alternately with the milk mixed with soda. Turn the batter into the prepared ring mold and bake forty-five minutes.
4. Allow the cake to stand for one minute and turn out onto a cake rack to cool.