Culinary Recipes — Laura Ann's Apricot Ginger Jam

for the cake:

2 cups cake flour, sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon turmeric

2 tablespoons mild curry powder

1/2 cup golden raisins (I personally soaked them in Sailor Jerry's for 24 hours...but you do you)

1/4 cup unsweetened large coconut flakes

1/4 cup of candied ginger, chopped into pieces the same size as the raisins

2 tablespoons butter, plus more for the pan

1/3 cup vegetable shorteneing

1 cup sugar

2 large eggs, well beaten

1 (10.5oz) caned condensed tomato soup

for the icing:

1/4 cup powdered sugar

2 tbsp Apricot Ginger Jam (3 if you want it more bold)

3 tbsp or more Heavy Cream

• 1/2 lb fresh asparagus, trimmed
• 1/4 c apricot ginger Jam
• 1 tablespoon white wine vinegar
• (a pinch of red pepper flakes optional - if you want a little heat!)

• 1lb carrots
• 3 cloves garlic
• 1 tsp salt
• 1/3 cup LAJ apricot ginger
• 2 tbsp fresh lemon juice
• 1 tbsp sesame oil
• 1 1/2 tsp ground coriander
• 1/8 tsp cayenne pepper