My mom's recipe from the 1960's. I haven't made this in years but it's
moist and delicious. The Honey-ginger Fluff is my later addition.
Self-defense against Cool Whip.

Gingerbread (cake)

2-1/3 c. all-purpose flour
1/3 c. sugar
1 c. molasses
3/4 c. *very* warm water
1/2 c. vegetable shortening <gasp>
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. salt

Preheat oven to 325 F. Grease and flour a 9X9 baking pan. Beat all
ingredients together in a large bowl using a [hand-held] mixer on low
speed for 30 seconds, scraping sides of the bowl constantly. Beat on
medium speed for 3 minutes. Pour batter into pan. Bake about 50
minutes or until a toothpick inserted in the center comes out clean.

Honey-ginger Fluff Topping:

Beat 2 c. chilled whipping cream, 1/4 c. honey and 1/2 tsp. ground
ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving.

Jill