Gingerbread/Gingerbread Cake

Description: This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.

Ingredients:

• 1/2 cup shortening
• 1/3 cup sugar
• 2/3 cup molasses
• 2 large eggs
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2/3 cup sour milk (add 3 1/2 teaspoons vinegar to whole milk)

Steps:

1. Preheat oven to 350°.
2. Grease and flour an 8" square pan (or use Pam).
3. The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
4. When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
5. Once everything is mixed in, pour the batter into the prepared pan.
6. Bake at 350°. Check for doneness by inserting a toothpick in the middle.
7. When it comes out clean, it's done.