Gingerbread with Lemon Sauce
Taste of Home
- try a FREE ISSUE today!
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.