GETTING READY

1) Coat a 9-inch ring mould generously with butter or margarine, making sure there is a thick layer on bottom of ring mould.

2) Dredge the 1/4 cup sugar evenly onto the bottom of ring.

MAKING

3) Place lemon slices, slightly overlapping, in a layer over sugar.

4) In a bowl, sift together flour, baking soda, cinnamon, ginger and salt.

5) In a large bowl, beat shortening with 1/3 cup sugar until fluffy and light.

6) Stir the molasses and egg, in the sugar mixture.

7) Slowly add in flour mixture, half at a time, blending well after each addition.

8) Stream the hot water in the flour mixture.

9) Gently spoon the batter over lemon slices in the pan.

10) Bake in the oven for 40 minutes or until a toothpick inserted in cakes comes out clean.

FINALIZING

11) Place the pan over a wire racks and allow to cool the layers for 10 minutes.

12) Using knife loosen the cake around the edges and turn out over serving plate.

13) Allow to cool for 5 minutes.

SERVING

14) Serve as desired.