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Thursday, December 21, 2017

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 🍴

2 comments:

  1. I'm sure this tasted good!
    It must have done, because I see you will be making it again!

    All the best Jan

    ReplyDelete

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