Ingredients
2
1/2 cups all-purpose flour
1/2
cup vegetable shortening
1
cup mild molasses mixed with 1 cup hot water
Accompaniment: lightly sweetened whipped cream
Directions
1.
Preheat oven to 350°F.
2.
Sift together flour, baking soda, spices, and salt.
3.
Beat together shortening, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth. Pour batter into a greased 9- by 2-inch square metal baking pan and smooth top.
4.
Bake cake in middle of oven until a tester comes out clean, 45 to 55 minutes. Cool cake in pan on a rack.
6.
Cake keeps, covered, in pan at room temperature 2 days.
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