3/8 c. butter
3/8 c. vegetable shortening
2 c. light brown sugar
3 eggs
1 c. buttermilk
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
3 3/4 c. flour
3/4 c. molasses
Lemon-Rum sauce

In a large mixing bowl, cream the butter, shortening, and brown sugar. Gradually add the eggs and buttermilk. In a smaller bowl combine the salt, soda, cinnamon, ginger, nutmeg and flour. Gradually add the flour mixture and the molasses, alternately to the egg mixture. Blend well. Pour this batter into a greased and floured 9"x13" baking pan. Bake in a preheated 350 degree oven for 1 hour. Serve with Lemon-Rum sauce. Serves 12.

LEMON-RUM SAUCE:

1 c. sugar
1/2 tsp. salt
1 tbsp. flour
2 1/2 tbsp. cornstarch
2 c. water
Grated rind of 1 lemon
2 tbsp. butter
4 tbsp. lemon juice
1 c. rum

In a heavy 2 quart saucepan, mix the sugar, salt, flour and cornstarch. Slowly add the water, mixing until smooth. Place over medium heat and bring to a boil, stirring constantly. Add the grated lemon rind. Reduce heat to low and simmer for 7 minutes. Add butter, lemon juice and rum and stir once more. Serve hot. Serves 12.