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Gingerbread Cake with Lemon Sauce

 Gingerbread Cake with Lemon Sauce
Our Test Kitchen updated this moist, delicious classic with a zippy lemon sauce that complements the cake's delicate ginger flavor.
12 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 2 cups cake flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup dark molasses
  • 1/4 cup butter, melted
  • SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 tablespoon butter
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 2 drops yellow food coloring, optional

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl,
  • combine the egg, buttermilk, applesauce, molasses and butter; mix

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Gingerbread Cake with Lemon Sauce (continued)

Directions (continued)

  • well. Stir into dry ingredients just until moistened.
  • Coat a 10-in. fluted tube pan with cooking spray and dust with flour;
  • add batter. Bake at 350° for 35-40 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pan to a wire rack to cool completely.
  • In a small saucepan, combine sugar and cornstarch. Stir in water
  • until smooth. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Remove from the heat. Stir in the butter until melted.
  • Add the lemon juice, lemon peel and food coloring if desired; mix
  • well. Serve with cake. Yield: 12 servings.
Nutritional Facts: 1 slice with 5 teaspoons sauce equals 251 calories, 6 g fat (3 g saturated fat), 31 mg cholesterol, 330 mg sodium, 48 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.