Gingerbread Cake

I would consider gingerbread to be a classic holiday treat. I made this for "Christmas" at my father's house before we left for real Christmas in Minnesota. The recipe, I believe, is my mom's mom's. She called it "My Best Gingerbread." It's a pretty legit, hand-written recipe on a genuine recipe card. The cake is wonderful. It has the perfect texture and taste. It's moist, but not heavy or soggy. I recommend topping it off with a lemon sauce or glaze or even plain old Cool Whip. 

My Best Gingerbread
Ingredients:
1/2 cup shortening
1/2 cup sugar
1 egg
2 1/2 cups flour
1/ 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 cup molasses
1 cup hot water

Directions:
Grease 9x13 pan.  Preheat oven to 350 degrees.

Melt shortening in 3-4 quart pan; cool. Add sugar and egg; beat well.

Sift together dry ingredients. 

Combine molasses and water. Add alternately with flour mixture to first mixture.

Bake about 50 minutes. (It didn't take this long with my oven, so start checking early if you know your oven cooks fast!)