GINGERBREAD CAKE You can also mix walnuts and raisins into the batter just before baking. It's also easy to double this recipe and have enough for a party; you'll just need 2 9-by-2-inch round pans or a 13-by-9-by-2-inch pan. 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 1/2 cup sugar 1 large egg, beaten 1 cup mild molasses mixed with 1 cup hot water Lightly sweetened whipped cream (to serve)

Preheat oven to 350°F.

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. Cool cake in pan on a rack.

Serves 12.

COOK'S NOTE: Cake keeps, covered, in pan at room temperature 2 days. 

[Gourmet, October 2000]