• 1/4 cup Sue Bee® Honey
  • 1/3 cup sugar
  • 1 tablespoon apple cider
  • 1/2 cup apple jelly
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup apple cider
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 1/3 cups flour
  • 1/4 cup light molasses
  • 1/4 cup shortening
  • 1/2 cup chopped walnuts


  • Cream sugar and shortening in a large bowl until light and fluffy.
  • Beat in molasses and Sue Bee® honey.
  • Combine dry ingredients and add 1/2 to the creamed mixture; beat until moistened.
  • With mixer running at low speed, blend in hot cider.
  • Add remaining dry ingredients, mixing well.
  • Add egg and vanilla; beat for one minute on medium speed.
  • Spread batter in a greased 8 inch square baking pan.
  • Bake in a preheated 350 F oven 25 to 30 minutes or until a pick inserted in the middle comes out clean.
  • Cool in pan for 10 minutes.
  • Prepare glaze by stirring apple jelly and apple cider together in a small pan.
  • Cook over low heat, stirring frequently, until jelly is melted and mixture is smooth.
  • Spoon hot glaze over the cake and sprinkle with walnuts.
  • Cool.
  • Top with whipped cream or a mixture of 8 oz whipped cream and 1/2 cup sour cream and sprinkled with a little bit of cinnamon or ginger.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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