Upper Shelf Gingerbread –

That’s where the General Store kept its white sugar.  This is not the everyday molasses type!
1 ½ cups sugar
¾ cup butter
3 eggs
3 cups flour
1 ½ tsp. baking powder
1 tsp. salt
1 tsp. ground ginger
½ tsp. baking soda
1/8 tsp. ground nutmeg
1 ½ cups buttermilk

Cream sugar and butter until light and fluffy.  Add eggs, one at a time, beating well after each.  Stir together dry ingredients; add to creamed mixture alternately with buttermilk.  Beat after each addition.  Pour into a greased and floured pan.  Bake at 250 for 40-45 minutes.  Cool, cut into squares.  Serves 18.