Contest-Winning Gingerbread with Lemon Sauce Recipe

4.5 3 6
Contest-Winning Gingerbread with Lemon Sauce Recipe
Contest-Winning Gingerbread with Lemon Sauce Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Gingerbread with Lemon Sauce Recipe

Read Reviews
4.5 3 6
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
20 servings
TOTAL 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 half-and-half cream
  • 2 egg yolks, beaten
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 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 cream 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.
Originally published as Gingerbread with Lemon Sauce in Taste of Home December/January 2001, p29

Nutritional Facts

1 piece with about 1 tablespoon sauce: 283 calories, 12g fat (3g saturated fat), 46mg cholesterol, 304mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 3g protein.

  • 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 half-and-half cream
  • 2 egg yolks, beaten
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  1. 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.
  2. 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.
  3. Meanwhile, in a saucepan, combine the sugar, cornstarch, salt, nutmeg and cream 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.
  4. 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.
Originally published as Gingerbread with Lemon Sauce in Taste of Home December/January 2001, p29

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Reviews forContest-Winning Gingerbread with Lemon Sauce

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MY REVIEW
Butcher2boy User ID: 6390217 278661
Reviewed Dec. 3, 2017

"You had me at lemon sauce! This is absolutely delicious. I drizzled the lemon sauce over the cake after the "feasting of the warm sauce" was devoured. This is a keeper."

MY REVIEW
csilk57 User ID: 6420438 77430
Reviewed Dec. 23, 2011

"i made this a few years back for Christmas and i'm making again this year. the lemon sauce is an amazing compliment to the spicy cake!"

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