Gingerbread Cake

By Addie

"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt." (Taste of Home)

Ingredients

• 1/3 cup shortening
• 1/2 cup sugar
• 1 egg
• 3/4 cup water
• 1/2 cup molasses
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Whipped topping

Preparation

Step 1

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan.


Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Serve warm with whipped topping. Yield: 9 servings.
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REVIEWS:

Great cake; very simple. I would recommend not using as much molasses; it can be a little overpowering. Also be sure to use mild flavor molasses. Instead of whipped topping, I made a cream cheese icing with 1/4 cup softened butter, 3 oz. cream cheese, 1 cup powdered sugar and 1 tablespoon milk. Very moist! Will make again.

Simple to make and very moist!