Contest-Winning Gingerbread with Lemon Sauce
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
YIELD: 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
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
-
1.
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.
-
2.
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.
-
3.
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.
-
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 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.
© 2024 RDA Enthusiast Brands, LLC