Mammo's Gingerbread

The smell of this baking, or fresh out of the oven reminds me of my Grandmother's house.  She always had a pan of fresh baked Gingerbread cooling on a rack when I came over.  She learned how to make it from her Mother, and I have since gathered together bits of info and scraps of scribbled instructions and put this recipe together.  It tastes just like the original, I hope you enjoy it as much as I do...

Mammo's Gingerbread

1/4 C. unsalted butter, softened to room temperature
1/3 C. sugar
1 egg
1/3 C. molasses
1 1/2 C. flour
1 1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/8 tsp. salt
2/3 C. buttermilk (OR 3/4 Tbsp. fresh lemon juice, plus milk to make 2/3 C)

Preheat oven to 350.  Butter an 8x8 or 9x9 square pan.

In a medium bowl, whisk together Flour, ginger, nutmeg, cloves, cinnamon, baking soda and salt; set aside.  In a mixer bowl, beat butter and sugar until light and fluffy.  Add egg and molasses and beat well.

Alternately add the flour mixture and buttermilk to butter mixture.  Mix just until blended.

Pour into pan and bake for 20-25 minutes or until a toothpick comes out almost clean (a few tiny moist crumbs are ok).

Delicious as it is, warm or room temperature.  But I REALLY like it with freshly whipped cream!