Preheat the oven to 350º Fahrenheit. Grease the bottom of a 9x13 baking pan.

In a large mixing bowl, cream together the shortening and sugar.

Add in the eggs and using a hand mixer on low speed, mix again until smooth.

Add in the milk and vanilla extract. Mix well.

In a separate small bowl, whisk together the flour, baking powder and salt.

Add the dry ingredients into the wet ingredients and mix on medium speed until well mixed, scraping the sides of the bowl as needed.

Pour ⅓ of the batter into a small bowl.

In the small bowl of batter, add the molasses, cinnamon, nutmeg and cloves. Mix well.

Pour all of the plain batter into the prepared pan.

Spoon the spiced batter on top in small spoonfuls.

Use a knife to gently swirl or “marble” the top.

Bake for 30-35 minutes or until the center of the cake springs back when you touch it.

Cool completely.

In a small mixing bowl, cream the butter.

Then add in the powdered sugar, lemon zest, lemon juice and salt. Mix well.

Add in milk, a tablespoon at a time, until the icing is at a spreading consistency.

Frost the cooled cake.

Store in an airtight container at room temperature.