Gingerbread Shortcake

One cake

“This recipe is one which has been a family favorite down through three generations. My father’s parents came over to the United States from Germany back in the 1800’s and ’pioneered it’ on a farm near Pierson, Michigan. My grandparents and also my parents used to raise lots of potatoes to sell. During potato-harvesting time they used to hire groups of their neighborhood young people to pick up the potatoes. One of the desserts which they (and I) loved was this Gingerbread Shortcake, so my mother obtained the recipe from my grandmother, and tried to make this particular dessert at least once or twice during the days the potato pickers were working for us. This recipe has been listed in my memory as a very special one. Now I have it, so I will pass it on to you.”

ingredients

1/4 cup lard
1/4 cup sugar
1 egg, beaten
1/2 cup molasses
1 1/3 cups flour
1/2 cup sour milk
1 tsp allspice
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1 tsp ginger
1/2 tsp baking soda

directions

Cream lard and sugar together. Add beaten egg and molasses and blend thoroughly. Sift flour, measure, and sift together with dry ingredients. Add alternately with sour milk to the creamed mixture. Pour batter into a 8 1/2" cake pan (greased lightly). Bake in a 350° oven for 25 to 30 minutes. Let cool. When shortcake is cooled place it on a large plate, top with ice cream, and garnish with fresh fruit of your choice. Or place shortcake on individual, smaller plates and garnish as suggested.

Source: Grandma's Cupboard