Ginger Cake

1 cup brown sugar
1/2 cup butter
1/4 cup molasses
2 cups flour
2 tsp ginger
1 1/2 tsp baking soda
1/8 tsp salt
1 egg, lightly beaten
1/2 cup milk, warmed

Combine brown sugar, butter and molasses in a small saucepan.  
Cook over low heat, stirring constantly, until sugar dissolves and butter melts.  
Remove from heat and let cool. 
Sift dry ingredients together, and then make a well in the center.  
Add the cooled sugar mixture to the well and stir until well mixed. 
Add egg and milk; beat for 3 minutes. 
Bake for 45 minutes at 325 degrees in a greased and floured 8-inch square pan. 
Cool in pan for 5 minutes, then turn onto a rack and cool completely.  
Serve either plain, or with ice cream, cool whip (for the non-allergic folks), 
or lemon frosting.


Lemon frosting

3 tbsp butter
1 1/2 cups coffeegrinder-ground sugar (or safe confectionary sugar)
apprx 1 tbsp lemon juice

Beat the butter, sugar and just enough lemon juice to make a spreadable icing.