1/2cup shortening
1 tsp salt
1/2 cup sugar
2 tsps baking powder
1 cup Steen's Pure Cane Syrup
1/2 tsp baking soda
2 eggs
1 tsp ginger
2 1/2 cups sifted all-purpose flour
1 tsp cinnamon
1 cup hot water


Cream shortening. Gradually add sugar and cream mixture until fluffy. Blend in syrup. Beat in eggs, one at a time. Sift together flour, salt, baking powder, baking soda and spices. Add to creamed mixture alternately with hot water. Turn into a greased and wax-paper lined 9 inch square pan. Bake at 350 degrees for 40 minutes. Cool.

YIELD: 12 servings

VARIATION: Substitute 1 cup buttermilk for 1 cup hot water. Omit baking powder and increase baking soda to 1 ½ tsps. Other variations: Add 1 cup chopped pecans, or add 1 package 16 ounce mixed candied fruit or add both.