This is one of my favorite comfort desserts. The spicy gingerbread and tangy lemon flavours go great together.
Gingerbread With Lemon Sauce
Gingerbread cake goes so well topped with tangy lemon sauce
Ingredients
Cake:
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- 6 tablespoons butter
- 2/3 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 teaspoon vanilla
- 2/3 cup boiling water
Lemon sauce:
- 4 teaspoons cornstarch
- Few grains salt
- 1/4 cup white sugar
- 1 1/2 cups boiling water
- 2 teaspoons butter
- 1 teaspoon grated lemon rind
- 2 tablespoons lemon juice
Instructions
Cake:
- Grease an 8 inch square pan. Preheat oven to 325 degrees F.
- Mix the flour, baking powder, soda, salt, and spices together.
- Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.
- Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.
- Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.
- Gradually add boiling water, stirring after each addition. Turn into prepared pan.
- Bake for about 50 minutes. Serve warm with lemon sauce.
Lemon sauce:
- Combine cornstarch, salt and sugar in a small saucepan. Slowly stir boiling water into the sugar mixture.
- Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
- Remove from heat and stir in butter and lemon rind and juice.
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