Can be made either dairy or pareve.
2 cups flour, sifted before measuring
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 cup melted butter or margarine
1 cup molasses
1/2 cup buttermilk, sour milk (1 teaspoon vinegar and enough milk to make 1/2 cup) or non dairy substitute
1/4 cup hot water
Preheat oven to 350. Grease an 8 inch square baking pan and set it aside. In a bowl sift together the flour, sugar, salt, baking powder, baking soda, and spices. Stir in the melted butter, molasses, egg, and buttermilk or sour milk. Beat in the hot water. Pour batter into the prepared pan. Bake for 45 to 50 minutes, until cake springs back when lightly touched with finger. Serve the gingerbread with whipped cream or non dairy whipped topping.