Another New England classic, easy to make, with a wonderful old-time flavor!

This is good to make on a snowy winter evening when you've had just about enough of January or February and a little something special is in order, especially if it's not too complicated. 

Sometimes I sprinkle some sugar on top before baking it, or some chopped up crystallized ginger, but honestly it doesn't need any of that claptrap - this is a fine classic recipe for a winter's evening!