Gingerbread

Preheat oven to 350F.
Lightly grease a 9" square cake pan. Line bottom with waxed paper or dust lightly with flour.
2 1/4 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 cup shortening
1 cup lightly packed brown sugar
1 egg
1/2 cup molasses
1 cup boiling water

Sift together flour, salt, baking soda, ginger and cinnamon.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in egg and molasses.
Stir dry ingredients into creamed mixture alternately with water.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake for 45 to 50 minutes, or until cake springs back when lightly touched.