Gingerbread with Lemon Sauce Recipe

Gingerbread with Lemon Sauce Recipe
Gingerbread with Lemon Sauce Recipe photo by Taste of Home
Publisher Photo

Gingerbread with Lemon Sauce Recipe

Be the first to add a review
Publisher Photo
From Panguitch, Utah, Lucile Proctor shares a very moist spiced cake that's topped with an old-fashioned-tasting lemon sauce. "The simple dessert is incredibly quick to make, so it's perfect for drop-in guests," she assures.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 1/4 cup shortening
  • 1 tablespoon sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup boiling water
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • LEMON SAUCE:
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 1/4 cup water
  • 1 egg, beaten
  • 2 to 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel

Directions

In a mixing bowl, cream shortening and sugar. Add egg, molasses and water; mix well. Combine flour, cinnamon, baking soda, ginger and salt; add to creamed mixture. Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 7-8 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted near the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. In a 1-qt. microwave-safe bowl, combine sugar, butter and water. Microwave, uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil; stir. Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve with the gingerbread. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Gingerbread with Lemon Sauce in Quick Cooking November/December 1998, p51

Nutritional Facts

1 piece: 405 calories, 19g fat (9g saturated fat), 84mg cholesterol, 292mg sodium, 56g carbohydrate (39g sugars, 1g fiber), 4g protein.

  • 1/4 cup shortening
  • 1 tablespoon sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup boiling water
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • LEMON SAUCE:
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 1/4 cup water
  • 1 egg, beaten
  • 2 to 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  1. In a mixing bowl, cream shortening and sugar. Add egg, molasses and water; mix well. Combine flour, cinnamon, baking soda, ginger and salt; add to creamed mixture. Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 7-8 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted near the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. In a 1-qt. microwave-safe bowl, combine sugar, butter and water. Microwave, uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil; stir. Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve with the gingerbread. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Gingerbread with Lemon Sauce in Quick Cooking November/December 1998, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGingerbread with Lemon Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review