|Sifted cake flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Honey||1 Cup (16 tbs)|
|Sour milk/Buttermilk||1⁄2 Cup (8 tbs)|
|Fluffy honey frosting||1⁄4 Cup (4 tbs)|
Sift the flour, baking soda, salt, cinnamon, and ginger together and blend thoroughly; set aside.
Beat shortening and honey until light and thick.
Add egg and beat thoroughly.
Beating only until blended after each addition, alternately add the dry ingredients in fourths and sour milk in thirds to creamed mixture.
Turn batter into 2 prepared 8-inch layer cake pans and spread evenly to edges.
Bake at 375Â°F about 25 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill cake layers and frost with Fluffy Honey Frosting.