Gingerbread Cake with Lemon Sauce

Gingerbread Cake with Lemon Sauce

Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 cup molasses
• 2 large eggs
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1 cup hot water

Lemon Sauce

• 1/2 cup sugar
• 2 teaspoons cornstarch
• 1 cup half and half cream
• 2 large egg yolks, beaten
• 2 tablespoons butter
• 3 tablespoons lemon juice

Directions

1. Preheat oven to 350 degrees.  Beat shortening, sugar, and molasses and eggs until well blended.  Combine next five ingredients; add to molasses mixture alternately with hot water.
2. Pour into a greased 13 x 9 inch baking pan.  Bake until a toothpick inserted in center comes out clean, 35-40 minutes.  Cool on wire rack.
3.  Meanwhile, for lemon sauce, combine first 5 ingredients in a small saucepan until smooth.  Cook and stir over med-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 and lemon juice. Serve with warm cake.

I sprinkled a bit of icing sugar on cake.  Ate the cake and sauce cool and it was delicious.
First time making this but it will NOT be the last.

Happy Eating 🍴