Gingerbread with Lemon Sauce Recipe

Gingerbread with Lemon Sauce Recipe photo by Taste of Home

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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.

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Gingerbread with Lemon Sauce Recipe

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

Yield: 16-20 Servings

15 35 50

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 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.

Nutritional Analysis: 1 piece with about 1 tablespoon sauce equals 283 calories, 12 g fat (3 g saturated fat), 46 mg cholesterol, 304 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Gingerbread with Lemon Sauce in Taste of Home December/January 2001, p29