Instructions: Sift together the flour, soda, salt, ginger, nutmeg, mace, allspice, and cloves. Stir in caraway seeds and set aside. Cream the butter until light, add brown sugar, and continue creaming until fluffy. Mix in the molasses and 1/2 cup of the flour mixture. Beat the eggs in one at a time. Add the remaining flour mixture alternately with the buttermilk, beginning and ending with flour and beating well after each addition. Pour into a greased and floured 13 x 9 x2 inch baking pan and bake in a moderate oven (350) 35 to 40 minutes or until gingerbread begins to pull from sides of pan and top seems springy to the touch.

Cut into large squares (about 3 inches) and serve. Good hot or cold.

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