Ingredients
1/2 c. shortening
1 egg
2 tsp. ginger
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. ribbon cane syrup
1/2 c. boiling water
2 1/4 c. flour
3/4 c. raisins
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Achievable elevated desserts — laminated doughs, cakes, custards
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Beat the egg until foamy. Combine syrup and boiling water; when well mixed, add the shortening and stir until well blended. Mix in eggs. Stir the dry ingredients together. Set aside 1/2 cup of the dry mixture. Combine the flour mixture and syrup mixture; beat until there are no lumps. Dredge raisins in the flour mix and add to the batter. Bake in a greased and floured tube pan in a moderate 350° to 375° oven until done. Test at 1 hour to see if done. It will pull away from pan (slightly) and spring back when touched lightly on top.