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Gingerbread with Lemon Sauce

Gingerbread with Lemon Sauce
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.
16-20 ServingsPrep: 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 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.
© Taste of Home 2013

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Gingerbread with Lemon Sauce (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013