Mom's Gingerbread With Lemon Sauce
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This is a nice spicy dark gingerbread cake that's kind of dense, but tender. It makes a full, tall cake in an 8" or 9" pan; if you want thinner cake, use a 9" X 13" pan and bake it for less time. I usually serve it right out of my Corningware baking pan, but if you wish to turn it out onto a serving plate, line the bottom of the pan with parchment. I like to use whole wheat flour, and since it is normally moist and dense, it seems exactly the same as all purpose flour. I also switched out butter for the shortening originally called for.
- Ready In:
- 1hr 5mins
- Serves:
- Yields:
- Units:
ingredients
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 1 egg
- 2 1⁄2 cups whole wheat flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 1⁄2 teaspoons ground ginger
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon salt
- 1 cup molasses
- 1 cup boiling water
- 1 tablespoon grated fresh ginger
- 1⁄2 teaspoon vanilla extract
-
LEMON SAUCE
- 1⁄4 cup soft butter
- 1 cup sifted powdered sugar
- 1 egg
- 1 teaspoon grated lemon rind
- 1 1⁄2 tablespoons lemon juice
directions
- Preheat oven to 350°F. Prepare 8” or 9” square pan with Pan Release or non-stick spray. Line bottom of pan with parchment if you will wish to turn out cake onto a serving plate.
- Sift together all dry ingredients; set aside.
- Combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside.
- Cream butter and sugar in large mixer bowl. Add egg, beat well.
- Alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. Pour batter into prepared pan.
- Bake at 350°F. for 45 to 50 minutes, until the center tests clean with a toothpick and springs back to a light touch, and the cake is just starting to pull away from the edges of the pan. Cool 5 minutes before removing from pan.
- Cool before serving; serve with lemon sauce or lemon curd.
-
LEMON SAUCE:
- Cream sugar and butter together in top of a double boiler. Stir in egg. Place over simmering water. Whisk until smooth and glossy. Remove from heat; whisk in lemon rind and juice. Serve warm over Gingerbread.
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RECIPE MADE WITH LOVE BY
@cathyfood
Contributor
@cathyfood
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"This is a nice spicy dark gingerbread cake that's kind of dense, but tender. It makes a full, tall cake in an 8" or 9" pan; if you want thinner cake, use a 9" X 13" pan and bake it for less time. I usually serve it right out of my Corningware baking pan, but if you wish to turn it out onto a serving plate, line the bottom of the pan with parchment. I like to use whole wheat flour, and since it is normally moist and dense, it seems exactly the same as all purpose flour. I also switched out butter for the shortening originally called for."
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This is a nice spicy dark gingerbread cake that's kind of dense, but tender. It makes a full, tall cake in an 8" or 9" pan; if you want thinner cake, use a 9" X 13" pan and bake it for less time. I usually serve it right out of my Corningware baking pan, but if you wish to turn it out onto a serving plate, line the bottom of the pan with parchment. I like to use whole wheat flour, and since it is normally moist and dense, it seems exactly the same as all purpose flour. I also switched out butter for the shortening originally called for.
