1 3/4 cups cake flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
3 tbsp. shortening
1 egg, well beaten
1/2 cup molasses
1 cup grapefruit marmalade
4 tbsp. boiling water

Tangy Whipped Topping:
1 3oz pkg. cream cheese
1 tbsp. whipping cream
1/2 tsp. vanilla extract
3 tbsp. confectioner's sugar

Grapefruit Sauce:
1/2 cup sugar
1 tbsp. flour
1 tbsp. cornstarch
1/8 tsp. salt
3/4 cup boiling water
2 tbsp. butter
1 tsp. grapefruit zest
1/2 cup grapefruit juice
1 tbsp. lemon juice


Preheat oven to 350 degrees.
Spray an 8x8 baking pan with non-stick baking spray.
Combine baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Set aside.
Cream shortening in a large mixing bowl by beating on highuntil light and fluffy.
Add egg; mix well.
Add molasses and marmalade; beat thoroughly.
Add dry ingredients and hot water alternately in small amounts; beating well after each addition.
Pour into the pan; bake 25 to 30 minutes. Cool for 10 minutes.
Cut cake into nine squares and serve with tangy whipped topping.

Tangy Whipped Topping:
Bring cream cheese to room temperature.
Place in a medium-size mixing bowl, along with whipping cream and vanilla extract.
Beat until well combined. Gradually blend in the confectioners' sugar; continueto beat smooth.
Set aside

Grapefruit Sauce:
Combine flour, sugar, cornstarch and salt in a 2qt. saucepan. Add boiling water and butter. Cook, stirring constantly, over medium heat until thick and clear. Remove from heat. Add zest and fruit juices. Stir to combine. Cool to room temperature.
Fold into whipped topping

Yield: about 2 cups