Prep 30 mins
Cook 30 mins
This was my favorite dessert when I was a little girl. I can remember clearly the smell of the gingerbread cooking in the oven--even now the smell bring goose bumps. Having two brothers I had to compete vigorously for my share of seconds. If I lost, my mother would always give me her piece when the the boys weren't looking. I don't have it any longer, but I remember finding this recipe many years later on a little scrap of paper in the pages of my mother's favorite cookbook.
- 2 cups sifted flour
- 1⁄2 cup sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1⁄2 teaspoons ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup wheat germ
- 2 eggs
- 1 cup buttermilk
- 3⁄4 cup molasses
- 1⁄3 cup vegetable oil
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1⁄8 teaspoon salt
- 1 cup boiling water
- 2 tablespoons butter
- 1 teaspoon grated fresh lemon rind
- 3 tablespoons lemon juice
- Gingerbread: Grease 9x9x2" baking pan.
- Preheat oven to 350 degrees F.
- Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
- Stir in the wheat germ.
- Beat eggs in a medium size bowl until frothy.
- Stir in buttermilk, molasses and oil, mixing well.
- Stir liquid ingredients into dry ingredients, mixing well.
- Pour into prepared pan.
- Bake in oven for 35 minutes or until top springs back when pressed.
- Cool in pan on wire rack.
- Cut into squares.
- Serve warm with Lemon Sauce.
- Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
- Stir in boiling water and bring to boil again, stirring constantly.
- Lower heat and simmer, stirring, until sauce is thickened and clear.
- Stir in butter, lemon rind and juice.
- Pour over warm Gingerbread.
I served this for dessert tonight and it got rave reviews. A fabulous gingerbread, low in saturated fat, and the sauce elevates it to a new level! I wanted to be sure the sauce was very lemony and tart, so I used 1/4 cup lemon juice and 5 t cornstarch (like Recipe #19869 with extra cornstarch because I always seem to need more than recipes call for - maybe high altitude does that?). Thanks for posting - this is a keeper!