Gingerbread

This cake screams fall to me. The spices, the color and the smell make me think of the holidays.
You can whip this up quickly, bake it off and serve it warm in about an hour. Serve this with fresh whipped cream and chopped crystalized ginger. You will be everyone's hero.

Serves 12

1 stick melted butter
1/2 cup sugar
3/4 cup molasses
3/4 cup buttermilk
2 teaspoons fresh grated ginger
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 egg
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups flour
3 oz crystalized ginger minced

Preheat the oven to 350. Spray an 8 1/2x 11 inch baking pan with cooking spray and set aside. In a large bowl mix together the butter, sugar, molasses, buttermilk and egg. Add the fresh ginger, cinnamon, nutmeg, and cloves and mix well. In a small bowl mix together the flour, baking soda and baking powder. Add the flour mixture to the wet mixture and blend until just combined. Fold in the crystalized ginger. Pour into the prepared pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.