Lemon-Filled Ginger Cake
|Light molasses||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Lemon pie filling||22 Ounce (1 Pound 6 Ounces)|
|Confectioner's sugar||10 Ounce|
Combine egg, molasses and butter or margarine in large bowl.
Beat with electric mixer until well blended.
Sift flour, baking soda, salt and ginger onto wax paper.
Lower mixer speed to very low; add dry ingredients alternately with milk.
Mix just until blended.
Turn batter into a buttered 9x9x2 inch baking pan.
Bake in moderate oven (350Â°) for 30 minutes, or until center of cake springs back when pressed with finger.
Cool cake in pan on wire rack about 5 minutes.
Turn cake out onto wire rack; cool completely.
Split cake into 2 thin layers.
Spread bottom layer with lemon filling.
Place top layer over filling.
Dust top with 10X sugar.
Cut into three inch squares.