Recipe - Caraway Gingerbread

2 One half cup Unbleached Flour sifted
One half cup Brown Sugar packed
One half teaspoon Allspice
1 teaspoon Salt
Three fourths teaspoon Nutmeg
One half teaspoon Cloves
One half cup Butter
1 cup Light Molasses
1 One half teaspoon Baking Soda
1 teaspoon Ginger
One half teaspoon Mace
1 teaspoon Caraway Seeds
2 Eggs
1 cup 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.

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip