3 sticks 1 1/2 c. butter, softened
1 1/4 c. firmly packed brown sugar
6 eggs
5 c. sifted cake flour
1 tbsp. ground cinnamon
1 1/2 tbsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp salt
1 1/2 tsp. baking soda
2 c. light molasses
1/2 c. milk

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, spices and salt; dissolve soda in molasses. Add dry ingredients to creamed mixture alternately with molasses and milk. Spoon into a greased and floured 10 inch tube pan and bake 325°F for 1 1/2 hours to 2 hours or until cake tests done. Cool in pan 5 minutes, then turn out on cake rack to cool. Serve with whipped cream or Cool Whip.