1/3 c. butter
1/2 c. sugar
1 c. dark molasses
3 eggs
3 c. all-purpose or unbleached flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 tsp. ginger
3/4 tsp. nutmeg
3/4 tsp. allspice
1/2 tsp. cloves
3/4 c. buttermilk

LEMON SAUCE:

1/2 c. sugar
1 tbsp. cornstarch
1/8 tsp. salt
1 c. boiling water
2 tbsp. butter
3 tbsp. lemon juice
1 tsp. grated lemon peel

Heat oven to 350 degrees. Grease and flour bottoms only of either 2 loaf pans or 1 oblong pan. Bundt or angel food o.k. too.

In large bowl, cream butter and sugar until light and fluffy. Add molasses and egg; blend well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves; mix well. Add to sugar mixture alternately with buttermilk, beating well after each addition. Pour into pan. Bake for 45 minutes or until toothpick comes out clean. Cool 15 minutes. Turn out on wire racks.

Lemon Sauce: In medium pan, combine sugar, cornstarch, and salt; mix well. Gradually stir in boiling water. Bring to boil. Stir constantly 5 minutes or until thickened. Remove from heat. Add butter, lemon peel, and juice; mix well. Serve warm over ginger bread slices.