Old-Fashioned Gingerbread



one 13- x 9-inch cake

Recipe from

Oxmoor House


1/2 cup shortening
1 cup sugar
2 eggs
1 (8-ounce) carton commercial sour cream
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves


Cream shortening; add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in sour cream and molasses. Combine dry ingredients; gently fold into batter.

Pour batter into a well - greased 13- x 9- x 2-inch baking pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Spread Creamy Lemon Frosting over top of cake. Cut gingerbread into squares to serve.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983