• 2 1/4 cups cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/2 tsp Coleman's dry mustard
• 1/2 cup unsalted butter, softened
• 2/3 cup sugar
• 3 jumbo eggs, beaten
• 1/3 cup Slimm & Nunne Sweet and Nicely Hot Mustard
• 2/3 cup light molasses
• 2 Tbsp Honey Acres Honey
• 1/4 cup unsweetened applesauce
• 3/4 cup buttermilk

1. Preheat oven to 350 degrees

2. Grease a 9x9 or 11x7 glass baking dish and set aside

3. Sift the dry ingredients (except the sugar) and put aside

4. Cream together the shortening and sugar

5. Beat in the eggs

6. Add the Slimm & Nunne Mustard, molasses, apple sauce, and honey and beat until smooth

7. Add the dry ingredients alternately with the buttermilk, about a third at a time, blending just until no trace of the dry ingredients show

8. Batter will be thin

9. Pour into the greased baking dish and bake about fifty minutes, or until the sides begin to brown and a knife plunged into the middle comes out clean

10. Let cool in the pan and store, well-wrapped, in the refrigerator

11. The cake improves with age; wait at least one day, if you can