1 1/2 c. flour
1/2 tsp. baking soda
1 round tbsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1 stick soft butter
1/2 c. brown sugar
1/2 c. unsulphured molasses
2 lg. eggs
2 tsp. lemon brandy (brandy with 1 tsp. of lemon rind soaked for a week)
1/2 c. buttermilk

Sift dry ingredients; cream butter and brown sugar until light. Beat in molasses well. Beat in eggs, one at a time. Beat in dry ingredients. Beat in lemon brandy and buttermilk. Pour batter into 9 inch greased cake pan and smooth top. Bake in preheated oven (350 degrees) for 35 to 40 minutes. Let cake cool in pan on rack. Top with Lemon Icing: 1/2 stick softened butter, 1 teaspoon lemon rind, 1 teaspoon lemon brandy, 1 tablespoon lemon juice, and 3/4 to 1 cup powdered sugar. Cream butter; beat in rind. Add sugar.