Buttermilk Gingerbread

*From Epicurious.com

Ingredients:
Nonstick vegetable oil spray
1 1/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/2 cup mild-flavored (light) molasses
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup buttermilk
1 large egg

1 tablespoon confectioner's sugar

Instructions:
1. Preheat oven to 325°F. Spray 8x8x2-inch baking pan with nonstick vegetable oil spray.
2. Sift flour, ground cinnamon, ground ginger, baking soda and ground nutmeg into medium bowl.
3. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Pour batter into prepared baking pan.
4. Bake cake until tester inserted into center comes out clean, about 25 - 30 minutes. Cool cake completely in pan on rack.
5. Remove from pan when cooled and cut into bars or squares. Sift powdered sugar over each piece and serve.

This cake is quite moist -- it will keep rather well (the confectioner's sugar may get soaked into it) in an air-tight container for 2 or 3 days.