2 1/2 c Unbleached Flour — sifted
1/2 c Brown Sugar — packed
1/2 ts Allspice
1 ts Salt
3/4 ts Nutmeg
1/2 ts Cloves
1/2 c Butter
1 c Light Molasses
1 1/2 ts Baking Soda
1 ts Ginger
1/2 ts Mace
1 ts Caraway Seeds
2 Eggs
1 c Buttermilk
Sift together the flour, soda, salt, ginger, nutmeg, mace, allspice, and
cloves. Stir in caraway seeds and set aside. Cream the butter until
light, add brown sugar, and continue creaming until fluffy. Mix in the
molasses and a half cup of the flour mixture. Beat the eggs in one at a
time. Add the remaining flour mixture with the buttermilk, beginning and
ending with flour and beating well after each addition. Pour into a well
greased and floured baking pan and bake in a moderate oven until
gingerbread begins to pull away from sides of the pan and top seems springy
to the touch.
Yields
6 Servings