A delightful spiced ginger cake perfect for cozy winter evenings.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the cake inside for even baking.
Grease and flour an 8-inch square baking pan.
Use parchment paper for easier removal of the cake after baking.
In a mixing bowl, cream together the softened shortening and granulated sugar until light and fluffy.
Creaming incorporates air, which helps the cake rise.
Add the dark molasses and large egg to the creamed mixture, beating well after each addition.
Ensure the egg is at room temperature for better mixing.
In another bowl, whisk together the all-purpose flour, fine salt, double-acting baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
Sifting the dry ingredients ensures there are no lumps and they mix evenly.
Gradually add the dry ingredients to the wet mixture, alternating with the sour milk, starting and ending with the dry ingredients.
Mix just until combined to avoid overworking the batter.
Pour the batter into the prepared baking pan, spreading it evenly.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling the cake in the pan helps it set and prevents it from breaking.
Slice and serve the cake as is, or with a dollop of whipped cream or a dusting of powdered sugar.
For a festive touch, garnish with candied ginger or a drizzle of icing.
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