The LA Times recently posted this recipe from their vault. It was selected as one of the top twelve recipes printed in the newspaper in 1985.
I baked this in a 9″ round pan and used pecans instead of almonds. Oh, and I used soy milk instead of buttermilk. If you want to know how the original recipe is supposed to look (baked in a 9×13 with sliced almond on top), go here.
The cake baked perfectly in the smaller pan, but most of the topping sank as the edges of the pan rose up around it.
This was a very easy cake, with a nice moist texture and a rich brown color. The flavor was strongly that of brown sugar and cinnamon, with the ginger very much in the background.