| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 6 | tablespoons | unsalted butter |
| 1/3 | cup | dark brown sugar |
| 1/2 | cup | molasses |
| 2 | large | eggs |
| 1 3/4 | cups | all-purpose flour |
| 1 | teaspoon | baking soda |
| 1/4 | teaspoon | salt |
| 1/2 | teaspoon | cinnamon |
| 1/2 | teaspoon | allspice |
| 1/4 | teaspoon | cloves |
| 1/2 | cup | buttermilk |
| 2 | teaspoons | ground ginger |
| 1 | tablespoon | ginger root -- minced fine |
| 1 1/2 | tablespoon | candied ginger root -- minced fine |
| ounces | baking spray with flour | |
| Glaze | ||
| 1 | cup | confectioner's sugar -- sifted |
| 3 | tablespoons | orange juice |
| 1/2 | teaspoon | vanilla extract |
| Heat oven to 350°F. Spray a
9x9 inch square pan. Cream butter and sugar together until light and fluffy. Beat in molasses. Beat in eggs one at a time until well incorporated. Stir together flour, baking soda, salt, cinnamon, allspice, cloves, and the three gingers. Add the dry ingredients alternating with the buttermilk into batter. Spread the batter into the pan and bake 25 to 35 minutes. Place pan on cooling sheet. |
| Per Serving: 179 Calories; 5g Fat (25.8% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 136mg Sodium. Exchanges: 1/2 Grain( Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. |