Christmas Gingerbread

Christmas Gingerbread (w/optional peppermint or butterscotch cream)

1/2 c. butter
1/2 c. molasses
1/2 c. brown or white sugar
2 t. ginger
1 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1/2 t. solda
1 egg, well beaten
1/2 c. sour cream or buttermilk
2 c. flour
1 good jigger of rum or brandy (optional)

Preheat oven to 350 degrees. Heat butter, molasses, sugar, salt and spices over double boiler. Sift flour and soda together. When molases mixture is thoroughly warm, beat until light and creamy. Add beaten egg, mix in sour cream or buttermilk and gradually add flour beating well . For a New Year’s bread, add a little rum or brandy for some nice undertones. Pour into grfeased loaf or square pan. Bake about 50-60 min. until center is done. Serve with whipped cream. (For variation, you may coarsely grind a few butterscotch or peppermint candies to add to cream. Don’t overdo it, though. These should add a hint of flavor without being obvious.