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

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

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.

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Originally published as Gingerbread with Lemon Sauce in Taste of Home December/January 2001

Reviews

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Average Rating:

Cheryl

Oct 16, 2019

This is very much like my Grandma's gingerbread except she made a clear lemon sauce that she served warm with the cake - no eggs, spice or cream. I tried this sauce, but the family liked our old sauce better. It's probably just what you get used to and it becomes a memory!
sajmfk

Oct 17, 2018

Where's the rest of the lemmon sauce ingredients!
bernerlover

Feb 18, 2018

this was good, but not great. I did love the lemon sauce though and I definitely think it did need it. I'll make the lemon sauce again!
Butcher2boy

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.
csilk57

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!