The house smells of gingerbread. The cat is purring. Today was the perfect balancing point of being still-ill enough not to be working, but well enough to enjoy not-working. Off to read theology, then watch silly films.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup vegetable shortening
(Trex/Crisco– the bad for you stuff)
1/2 cup sugar
1 large egg, beaten
1 cup mild molasses mixed with 1 cup hot water
(I used half black-strap and half golden syrup
because that’s what I had)
Preheat oven to 350°F/180 C/ GM4.
Sift together flour, baking soda, spices, and salt.
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.
Bake cake in middle of oven until a tester comes out clean, 45 to 55 minutes.
(in my fan oven, it almost burned after half an hour)
Recipe was originally from Gourmet magazine, via Epicurious.
You can substitute butter, but the texture will change. Or you can replace most of the shortening with an equal measure of tinned pumpkin or apple sauce, for a stickier but healthier option.