1 box Pillsbury Plus lemon cake mix
1 c. ginger ale (makes for a lighter cake)
1/3 c. vegetable oil
3 eggs
1 tbsp. Jamaican ginger
4 tbsp. Robertson's lemon curd

Mix cake mix with the ginger, oil and eggs. Add the lemon curd and ginger ale. Beat 3 to 5 minutes on medium high speed. Pour batter evenly into 2 (8") greased and floured pans. Bake at 325 degrees for 25 to 30 minutes or until toothpick comes out clean. Cool.

LEMON FROSTING:

1 1/2 c. vegetable shortening
1 stick butter
1/2 tsp. salt
1/2 c. dry milk, non fat
1 1/4 lbs. powdered sugar
4 oz. warm water (110 degrees)
1 1/2 tsp. vanilla
8 tbsp. Robertson's lemon curd
4 tsp. ginger preserves (for garnishing)

Beat shortening, butter and salt at medium speed for 2 to 3 minutes until blended. Slowly add in the dry milk and powdered sugar. Add warm water, vanilla and the lemon curd. Beat on high speed for 4 or 5 minutes more. When the frosting is well blended, frost each layer of cake with 1/3 the frosting each. The last third of frosting will be piped with a pastry bag and large tip to form 8 circles on the top of the cake. One circle for each slice. The 9th circle will be in the middle of the cake. Spoon 1/2 teaspoon ginger preserves into each circle. Decorate with lemon leaves if available.