A classic gingerbread whose origins go back to the Middle Ages. Serve it as a snack with a dusting of powdered sugar or for dessert with a dollop of freshly whipped cream.

Spicy Gingerbread

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup light molasses
3/4 cup buttermilk
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1 large egg
1 tablespoon powdered sugar

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
2. In a small bowl, combine flour, baking soda, cinnamon, ginger and cloves. Beat molasses, buttermilk, sugar, butter and egg in a medium bowl until light and creamy. Stir in dry ingredients until well blended.
3. Spread batter into prepared pan and bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan on wire rack. If desired, dust with powdered sugar before serving.

Makes 18 squares.