|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Molasses||1 Cup (16 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Hot water||1 Cup (16 tbs)|
Cream the shortening and sugar in a mixing bowl until light and fluffy.
Mix in the egg and molasses.
Sift together the flour, baking soda, cinnamon, ginger, cloves and salt.
Add the flour mixture to the creamed mixture and blend.
Blend in the hot water.
Beat until smooth, making a very soft batter.
Pour into a greased 9x9 inch cake pan.
Bake at 350 degrees for 35 minutes or until gingerbread tests done.