3 cups all purpose flour
1 1/2 cups sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
3 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 eggs
2/3 cup buttermilk
1/2 tsp. vanilla
2 tbsp. molasses
1 1/2 sticks butter, softened
3/4 cup dried cranberries
2 tbsp. coarse or cinnamon sugar

Preheat oven to 375°F.

Spray a 9-inch square pan with non stick spray. Lightly dust with flour and tap out any excess.

Whisk together flour, sugar, spices, baking powder, baking soda and salt until no streaks remain.

Combine lightly beaten eggs, buttermilk, vanilla, molasses and softened butter. Stir together all ingredients using a spatula or wooden spoon.

Bake in a preheated 375°F oven until a wooden toothpick or cake tester inserted in center of cake comes out clean (about 25-30 minutes).

Remove from oven and cool on wire rack for 5 minutes; run a blunt knife along outer edges of cake and remove from pan. Brush with melted butter and sprinkle with 2 tbsp. sugar or cinnamon sugar, if desired.

Variation: Use golden raisins instead of cranberries to make raisin bread. Soak raisins in rum or hot water before using.