Categories: Cakes 
      Yield: 8 servings 
  
      2 c  All-purpose flour 
  1 1/4 ts Baking soda 
      1 ts Ground ginger 
      1 ts Ground "cinnamon" 
    1/2 ts Pepper 
    1/2 ts Salt 
      1    Egg 
    1/2 c  Sugar 
    1/2 c  Butter, melted and cooled 
      1 tb Grated lemon peel 
    3/4 c  Hot water 
    1/3 c  Unsulfured molasses 
    1/3 c  Honey 
      1 c  Chopped walnuts 
           Purchased Lemon curd 
  
  Servings:  8 
   
  Preheat oven to 350F. 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 springy 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. 
   
  Source: Bon Appetit, Too Busy To Cook posted by Linda Davis