Saturday, October 23, 2010

Gingerbread with Lemon Sauce

I was "chatting" with a friend a few days ago and she mentioned that she was making gingerbread with lemon sauce.  It made me think back to the days when my mom made this.  Sounds like a "flashback" to me!  Thanks for the reminder, Candy!!
Gingerbread with Lemon Sauce
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg

6 tablespoons butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
2/3 cup boiling water
Grease an 8 inch square pan. Preheat oven to 325 degrees F.
Mix the flour, baking powder, soda, salt, and spices together.
Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.
Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.
Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.
Gradually add boiling water, stirring after each addition. Turn into prepared pan.
Bake for about 50 minutes. Serve warm with lemon sauce.

Lemon Sauce:
1/2 sugar
1 TBL cornstarch
1/8 tsp salt
1/4 tsp freshly ground nutmeg
1 c boiling water
1 TBL butter
1 tsp lemon zest
1 lemon, juiced
Mix together the sugar, cornstarch, salt, and nutmeg.  Add boiling water, a little at a time, mixing well after each addition.  Simmer over low heat till thickened.  Remove from heat. Add butter, zest, and lemon juice.  Serve warm sauce over warm cake!  Yummy!

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