Gingerbread With Lemon Sauce
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 16-20
Ingredients
Gingerbread
- 1 cup shortening
- 1 cup sugar
- 1 cup light molasses
- 2 eggs
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup hot water
Lemon Sauce
- 1⁄2 cup sugar
- 2 teaspoons cornstarch
- 1 dash salt
- 1 dash nutmeg
- 1 cup water
- 2 egg yolks, beaten
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons lemon juice
- 1⁄2 teaspoon lemon peel, grated
Directions
- In a bowl, mix the shortening, sugar, molasses and eggs.
- Combine dry ingredients.
- Add to molasses mixture alternatively with hot water.
- Pour into greased 9x13 pan.
- Bake at 350 degrees for 35-40 minutes, or until toothpick comes out clean.
- Cool.
- For the lemon sauce, combine the sugar, cornstarch, salt, nutmeg and water. Mix until smooth.
- Bring to a boil.
- Cook and stir for 1-2 minutes or until thickened.
- Remove from heat. Stir in a bit of the mixture into the egg yolks.
- Return all to pan, stirring constantly.
- Cook and stir for 2 minutes or until it reaches 160 degrees.
- Remove from heat and stir in butter, lemon juice and peel.
- Serve with warm cake.
- Refrigerate leftover sauce.
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