This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.
When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
05Once everything is mixed in, pour the batter into the prepared pan.
06Bake at 350°. Check for doneness by inserting a toothpick in the middle.