Home Dishes & Beverages Cakes Gingerbread

Contest-Winning Gingerbread with Lemon Sauce

Name: Contest-Winning Gingerbread with Lemon Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 20 servings.
Ingredients: 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

5 reviews

Contest Winner

Test Kitchen Approved

Total Time

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

Makes

20 servings

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

Contest-Winning Gingerbread with Lemon Sauce Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

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

Directions

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.

Nutrition 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.

Contest-Winning Gingerbread with Lemon Sauce

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home