Ginger Whipped Cream

• 1 cup whipping cream
• 2 tbsp. of the syrup from the bottle of preserved ginger

Directions:

Preheat the oven to 350. Grease and flour a 9" spring-form pan. Set aside.

Sift together the flour, baking soda, allspice, cinnamon, and cloves.

In a large bowl cream the butter. Add both sugars and beat until light and flu&fy.

Beat the eggs in one at a time.

In a medium bowl mix together the applesauce, apple juice, lemon juice, and the fresh and preserved ginger.

Stir 1/3 of the flour mixture into the butter mixture.

Stir in 1/2 of the applesauce mixture.

Stir in the second third of the flour mixture.

Stir in the rest of the applesauce mixture.

Stir in the rest of the flour mixture.

Stir in the chopped walnuts.

Pour the mixture into the pan and even out the top.

Bake for 60 - 70 min. or until done.

Cool on a wire rack for 10 min. Run a knife around the edges and then loosen the collar of the pan.

Condinue cooling.

Remove from pan when totally cool. Put on a serving plate. (Maybe made up to 0 days before serving.) Cover.

The day of: Beat together the whipping cream and the preserved ginger syrup.

Cut the cake and serve with a dollop of whipped cream.