1 1/2 cups all purpose flour

2 1/4 teaspoon baking powder

3/4 teaspoon salt

1 1/2 teaspoons ground ginger

1 1/2 sticks (6 oz.) unsalted butter, room temperature

3/4 cup granulated sugar

3 eggs, room temperature, lightly beaten

1 Tablespoon regular, not dark, molasses

1 Tablespoons mild honey

2 Tablespoons milk

1/4 cup finely ground blanched almonds

1/3 cup chopped crystallized ginger

1 1/2 teaspoons chopped fresh ginger

1 to 1 1/2 cups Almond Paste Buttercream, as needed, recipe follows

Whole almonds for garnish

1        Preheat the oven to 325ºF. Grease an 8-inch square pan.  Line the pan with a piece of parchment paper cut 8 inches wide and 16 inches long.  Place the paper in the pan so that the extra length hangs evenly over two sides of the pan.

2        Stir together the flour, baking powder, salt and ground ginger.  Set aside.

3        Cream the butter and sugar until lightened in the bowl of a mixer fitted with the paddle.  Add the eggs, a little at the time. Scrape the bowl. Stir in the molasses and honey.  Fold in the flour mixture then stir in the milk. Fold in the ground almonds, chopped crystallized and fresh ginger.

4        Spread the batter in the bottom of the prepared pan.  Bake until the cake is cooked though and springs back when touched lightly in the center, approximately 50 to 60 minutes.

5        Cool the cake on a rack for 20 minutes then use the parchment paper to lift it from the pan to cool completely.

6        Flip over the cake onto a serving platter.  Peel off and discard the parchment paper.  Spread a generous layer of the Almond Paste Buttercream over the cake.  Decorate it with whole almonds.

Almond Paste Buttercream

Yield: 3 1/2 to 4 cups

1 can Love'n Bake™  Almond Paste

2 cups confectioner's sugar, sifted

1 1/2 sticks (6 oz.) unsalted butter

1 tablespoon cream or milk

1/2 teaspoon almond or vanilla extract

1        Place the Love'n Bake™  Almond Paste in the bowl of a mixer fitted with the paddle.  Beat on medium speed to loosen the paste.  Add the confectioner's sugar gradually and beat on low speed until the sugar is evenly distributed. (The mixture will resemble cornmeal.)

2        Beat in the butter, scraping the bowl until smooth.  Add the cream and extract and beat until the buttercream is smooth.

3        Use immediately to fill and frost a layer cake. When packed in an airtight container, it will stay fresh for 1 week in the refrigerator or 1 month when frozen.