Gingerbread Cake

First off, let me just say that I made the gingerbread cake last night for a church event that I was attending today. I'd like to say that it turned out well (buttermilk substitute and all).  The piece I had today was good.  But it wasn't mine.  You see, there are lots of ladies that bake for the monthly gathering of moms that we have.  There is a group of ladies that all make the same recipe, then bring it and share with all the ladies that attend the event.  The baking committee is a great way to serve in this large group of ladies.  I love it!   Anyway, the piece of gingerbread cake I had this morning did not come from my own making, but I'm pretty sure mine tasted the same.  At least, I hope so!  I guess I'll know for sure if I'm ever asked to serve in another area.

I made another batch this afternoon because there weren't any leftovers for me to bring home to my family.  I felt bad for them.  It's hard to sit by and watch baking loveliness being made, and smell the delicious aromas that fill the house but not be able to have any.  And it's just plain sad to watch my son scrape crumbs out of the pan so he can have a smidgen of a taste of what used to be.

It's an easy recipe and the outcome was pretty tasty.  I think it's a good addition to any holiday baking as well.  So I'd like to share it with you!  

Gingerbread Cake

1 box (1 lb) dark brown sugar

2 cups flour

1 1/2 sticks butter, cut into small cubes

2 tsp. cinnamon

2 tsp. ground ginger

1 tsp. nutmeg

1 tsp. baking soada

2 eggs, unbeaten

1 cup buttermilk

Place brown sugar and flour into large bowl.  using a knife or pastry blender, cut butter into mixture until moist crumbs form.  Remove 1 cup of this mixture and set aside.

Add the cinnamon, ginger, nutmeg, and baking soda to the bowl.  Add eggs and mix well.  Lightly stir in buttermilk.

Pour batter into ungreased 9x13 pan, and sprinkle the flour/sugar/butter mixture on top

Bake at 350 for 25-30 minutes.