I’m not sure I knew that gingerbread was actually a cake until I made this recipe.  I always thought of it more like cookies or something you make a house out of.  I was never very fond of gingerbread cookies, but this gingerbread cake is something else all together.  Served warm, it is moist, with a subtle ginger flavor.  Yum.

Gingerbread

• ½ cup shortening
• ½ cup sugar
• 1 egg
• ½ cup light molasses
• 1 ½ cup flour
• ¾ tsp salt
• ¾ tsp baking soda
• ½ tsp ground ginger
• ½ cup boiling water.
• 4 oz whipped cream

8×8 baking dish, greased & floured

Cream shortening & sugar until fluffy. Add egg, molasses, beat well. Sift together dry ingredients, add to butter mixture, alternating with water. Beat well (about 50 strokes) and pour into greased/floured pan. Bake at 350 degrees for 35-40 minutes. Serve warm with dollop of whipped cream.