OLD - FASHIONED WALNUT SPICE CAKE WITH LEMON CURD

2 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. freshly ground pepper
1/2 tsp. salt
1 egg
1/2 c. sugar
1/2 c. (1 stick) butter, melted & cooled
3/4 c. hot water
1/3 c. unsulphured molasses
1/3 c. honey
1 c. chopped walnuts

Preheat oven to 350 degrees. Butter 8-inch square baking dish. Sift first 6 ingredients together. Whisk egg and sugar in large bowl to blend. Whisk in butter and lemon peel. Combine hot water, molasses and honey in large cup. Add to butter mixture alternately with dry ingredients, beginning and ending with dry ingredients. Mix in walnuts. Transfer to prepared dish. Bake until springs to touch, about 50 minutes. Cool cake slightly on rack.

Cut cake into squares. Serve warm or at room temperature, spooning lemon curd over each piece.

LEMON CURD FILLING:

6 lg. lemons
2 c. sugar
3/4 c. (1 1/2 sticks (unsalted butter, cut into 12 pieces)
6 eggs, room temperature, beaten to blend

Remove peel from lemons (yellow part only), using vegetable peeler. Chop finely in processor. Squeeze lemons and measure 1 cup juice. Heat juice with peel, sugar and butter in double boiler over simmering water until sugar dissolves and butter melts. Strain eggs into lemon mixture. Cook until custard leaves path on bake of spoon when finger is drawn across, stirring constantly, about 20 minutes; DO NOT BOIL.

Pour into jar or bowl. Place plastic wrap on surface to prevent skin from forming; let cool. Cover and refrigerate overnight before using.

This old-fashioned custard is also superb on scones or with fresh fruit.

Makes about 3 1/2 cups.