Name: Gingerbread Cake
Yield: Makes 12 servings
Ingredients: 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; Accompaniment: lightly sweetened whipped cream

"Needing a cake for a surprise 60th birthday party for my husband and a friend, I used my mother's favorite cake recipe," writes Doris Lindsay of Shrewsbury, Massachusetts. "It turned out that most of the party guests had never had gingerbread cake. It was so well received that I was inspired to send the recipe to you."

Mrs. Lindsay sometimes mixes 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.

Active time: 20 min Start to finish: 1 1/4 hr

Cooks' note:

•Cake keeps, covered, in pan at room temperature 2 days.

Recipe notes

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