Gingerbread with Lemon Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I asked my mother-in-law for this recipe once I learned that this fluffy spice cake topped with tangy lemon sauce is my husband's favorite. Now I make it whenever he needs an extra-special treat. It never fails to make us both smile. Ingredients:
1 cup shortening |
1 cup sugar |
1 cup molasses |
2 eggs |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking soda |
1-1/2 teaspoons salt |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1 cup hot water |
lemon sauce: |
1/2 cup sugar |
2 teaspoons cornstarch |
dash salt |
dash nutmeg |
1 cup water |
2 egg yolks, beaten |
2 tablespoons butter |
2 tablespoons lemon juice |
1/2 teaspoon grated lemon peel |
Directions:
1. In a large bowl, beat the shortening, sugar, molasses and eggs until well blended. Combine the flour, baking soda, salt, ginger and cinnamon; add to molasses mixture alternately with hot water.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. Meanwhile, in a saucepan, combine the sugar, cornstarch, salt, nutmeg and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
4. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Serve with warm cake. Refrigerate leftover sauce. Yield: 20 servings.
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