1 c. butter
1 1/2 c. sugar
3 eggs
3/4 c. molasses (light or dark)
3/4 tsp. sugar
3/4 tsp. salt
1 1/2 tsp. ground cloves
3 tsp. ground cinnamon
1 tsp. ground nutmeg
3/4 c. buttermilk

Cream butter, slowly add sugar. Add eggs and beat until light and fluffy. Blend in molasses. Combine flour, soda, salt and spices; add to creamed mixture alternately with buttermilk. Turn into a greased 10" tube pan. Bake at 325 degrees (a slow oven) for about 1 hour, or until cake tests done. Cool on wire rack. Serve alone, or with Lemon Topping.

LEMON TOPPING:

2 tbsp. cornstarch
1/2 c. sugar
1/4 tsp. salt
2 c. water
1 tbsp. grated lemon rind
3 tbsp. lemon juice
1/4 c. butter

Mix together cornstarch, sugar and salt in saucepan. Gradually stir in water. Cook, stirring constantly, until mixture boils and is thick and clear. Remove from heat; stir in remaining ingredients. Serve warm, with molasses cake. Yield: 2 1/4 cups of sauce.