- 2 cups [280 g] flour
- 1 1/2 cups [300 g] sugar
- 2 1/2 teaspoons [12.5 mL] baking powder
- 1 teaspoon [5 mL] baking soda
- 1 1/2 teaspoons [7.5 mL] cinnamon
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] nutmeg
- 1/2 teaspoon [2.5 mL] ground ginger
- 1 cup [250 mL] buttermilk
- 3/4 cup [190 mL] vegetable oil
- 3 eggs, slightly beaten
- 1 1/2 cups [375 mL] boiled fresh asparagus, well-drained then chopped
- 1 cup [250 mL] small English walnut pieces
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- Preheat oven to 325°F [160°C].
- Sift together flour, sugar, baking powder, baking soda, cinnamon, salt, nutmeg and ground ginger.
- A little at a time, slowly stir in buttermilk and vegetable oil.
- Pour in beaten eggs and stir just enough to mix.
- Fold in chopped fresh asparagus and English walnut pieces.
- Spoon mixture into a 9 x 13-inch [23 x 33 cm] greased and floured baking pan.
- Bake into preheated oven for 45 to 50 minutes, until a toothpick comes out clean from the middle.
- Serve, cut into approximately 15 squares.
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