Honey Nut Cake

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 cup shortening
1 cup honey
1 egg separated
2 tbs lemon juice
3/4 cup plus 2 tbs milk

Sift together dry ingredients and set aside. Cream the shortening and slowly add the honey; beat until fluffy. Beat in the egg yolk. Combine the lemon juice and milk and add to the honey mixture alternately with the flour mixture. Fold in stiffly beaten egg white. Pour the batter into a greased and floured 9x13 pan. Bake at 350 for 30 to 35 min. Top the cake with the Honey Nut Topping as soon as it comes from the oven. Return the cake to the oven and bake at 425 for 5 min. Serves 12 to 14

Honey Nut Topping

1 cup peanuts, chopped
2/3 cup honey

Combine the peanuts and honey and spread over the cake as directed.