INGREDIENTS

3 cups flour
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp baking powder
1 cup shortening
1/2 cup brown sugar, packed
2 eggs
1 cup light molasses
1 cup water
1 cup powdered sugar, sifted
1/4 tsp vanilla extract
Lemon juice

DIRECTIONS

1. Preheat oven to 350 F.
Grease a 10 inch fluted tube pan. Set aside.

2. Stir together flour, cinnamon, ground ginger, baking powder and baking soda in a large mixing bowl. Set aside.

3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.

4. Bake 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool 30 minutes in pan on a wire rack. Remove from pan and cool completely.
Makes 12 to 16 servings

ICING RECIPE

Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tbsp lemon juice in a mixing bowl. Add additional lemon juice if necessary for drizzling consistency. Drizzle over cake.

Weight Watchers PointsPlus+ =11

Nutrition Information
Calories 409
Total Fat (g) 18
Saturated Fat (g) 5
Cholesterol (mg) 35
Sodium (mg) 164
Carbohydrate (g) 58
Fiber (g) 1
Protein (g) 4
Vitamin A (DV%) 1
Vitamin C (DV%) 1
Calcium (DV%) 10
Iron (DV%) 17
Percent Daily Values are based on a 2,000 calorie diet