Recipe provided by Sally Barton
Breakfast is BIG at our home.  This family tradition began back in the early days of our marriage when Roger and I ran my Uncle and Aunt’s bed and breakfast inn, The Greenwood Lodge, in northern California, just south of Mendocino on Highway One. 

When my uncle and aunt needed help running the inn we, in youthful enthusiasm, packed up our children and became innkeepers for a year, and what a year it was!  We learned a lot about ourselves, enjoyed our little town, and loved working together to make sure our guests had a wonderful time while they were with us. 

This is one of our favorite recipes and is always a hit when served with fresh homemade whipped cream – enjoy! 

1 Finger fresh ginger, grated (may substitute 2 tsp. ground ginger)
2 cups Flour
1 tsp Cinnamon
1 tsp. Baking Soda
6 T butter, at room temp.
1/4 cup brown sugar
1 cup molasses
1 egg
1/2 cup buttermilk

Preheat oven to 350

Butter a 9″ pie pan – you may use a square casserole dish if you like I just like the look, when served, of the pie shaped wedges.

Mix dry ingredients: flour, cinnamon and baking soda together in a bowl.  In another bowl, whip butter and brown sugar together until smooth.  Add egg, ginger and molasses.  Add dry ingredients to the wet along with the buttermilk – beating just to mix.

Pour batter into prepared pan and bake just until cake begins to pull away from the pan – approximately 40 minutes. 

Fresh Whipped Cream:
1 pint whipping cream (place in freezer for 5 minutes to super chill it before whipping)
1 T powdered sugar
1 tsp vanilla

Place all ingredients into chilled bowl and beat on highest speed of mixer until soft peaks form – enjoy!