Gingerbread with Lemon Sauce Recipe

Nutrition Facts

  • One serving:
  • 1 piece with about 1 tablespoon sauce
  • Calories:
  • 283
  • Fat:
  • 12 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 46 mg
  • Sodium:
  • 304 mg
  • Carbohydrate:
  • 41 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Gingerbread with Lemon Sauce

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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.

SERVINGS: 16-20

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 35 min. + cooling

Ingredients:

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup molasses
  • 2 eggs
  • 3 cups 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:

In a large mixing 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.
    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.
    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.
    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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