Yorkshire Gingerbread

8 oz AP flour
2 tbsp ground ginger
1 tbsp ground allspice
1/2 tsp salt
1 tbsp baking soda
4 oz unsalted butter
1/2 cup dark brown sugar
3 eggs, beaten
8 oz. molasses

Sift the flour, ginger, allspice, salt & baking soda into a bowl. In another bowl, cream the butter & sugar until very soft. Beat in the eggs one by one, then mix in he molasses. Gently fold in he sifted dry ingredients.

Pour the mixture into a greased and lined 8 inch square pan & bake in a preheated 325 degree oven for 50-60 minutes, until top springs back.

Cool in the tin, remove & store for a few days in an airtight container before eating. The cake is good served with freshly whipped cream and caramel or butterscotch sauce.