This is an old, old recipe that has been handed down in my family. It is much more delicate and lightly flavored than gingerbread.
1 cup shortening
1 cup granulated sugar
2 eggs
2 teaspoons baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3¾ cups all-purpose flour
Pinch of salt
1 cup milk
1 cup molasses
1 (16-ounce) can lemon or vanilla frosting
Preheat the oven to 350°. In a large mixing bowl with an electric mixer beat the shortening and sugar. Add the eggs one at a time. In a bowl combine the baking soda, cinnamon, nutmeg, flour, and salt. Alternately add this dry mixture and the milk to the egg mixture. Add the molasses and stir well. Pour the ingredients into a 9 × 13-inch pan and bake 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Ice the cake with the lemon or vanilla frosting.
YIELD: 32 BARS
Jeanne Smith
Covington, Georgia