2 1/4 c. all purpose flour
3/4 c. sugar
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. each baking soda, salt and freshly grated nutmeg
1/4 tsp. ground cloves
3/4 c. each water, vegetable oil and dark molasses
2 eggs
Lemon-Butter sauce, see below
Whipped cream

LEMON BUTTER SAUCE:

1/4 c. fresh lemon juice
1 c. sugar
1/2 c. butter

Preheat oven to 350 degrees (175 C). Grease a 13 x 9 inch baking pan. In a large bowl, combine all cake ingredients. Beat at medium speed 3 minutes or by hand. Pour into greased baking pan. Bake 35 to 40 minutes or until a wooden pick inserted in center comes out clean. While cake bakes, prepare Lemon-Butter Sauce. Pour boiling sauce over hot cake immediately as you remove it from oven. Serve warm with whipped cream. Makes 12 servings.

To prepare Lemon-Butter Sauce: In a small saucepan, combine ingredients for sauce. Bring to a boil. Stir until sugar dissolves.