Contest-Winning Gingerbread with Lemon Sauce Recipe
4.5 1 4
I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. —Kristen Oak, Pocatello, Idaho
Featured In: 30 Vintage Cakes Like Grandma Used To Make
VERIFIED BY Taste of Home Test Kitchen
- 1 cup shortening
- 1 cup sugar
- 1 cup molasses
- 2 large 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 half-and-half cream
- 2 large egg yolks, beaten
- 2 tablespoons butter
- 3 to 4 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water.
- Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.
- Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from 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 heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce. Yield: 20 servings.
Originally published as Gingerbread with Lemon Sauce in Taste of Home December/January 2001, p29
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