Mini Gingerbread Cakes

Preheat the oven to 350 F, and grease a loaf pan or your preferred baking mold.

In a large bowl, beat the butter and sugar for a few minutes until the sugar has been completely incorporated.

Add the eggs one at a time and continue beating.

Add the molasses and vanilla extract and beat to combine.

In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.

Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.

Pour in the batter to your prepared pan/mold.

Bake for 30-45 minutes or until an inserted toothpick comes out clean. Let rest for 10 minutes before transferring the cake to a wire rack to cool.

Optional: dust with powdered sugar and enjoy!