Friday, December 10, 2010

Gingerbread Cake with Lemon Sauce

Baking gingerbread fills the home with the aromas of the season.  Topped with warm lemon sauce and whipped cream...this cake is a favorite at this time of the year.


Gingerbread Cake

  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup molasses
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 cup buttermilk
  1. Cream butter and sugar.
  2. Add eggs and molasses and mix.
  3. Add remaining ingredients and beat at medium speed until smooth.
  4. Spread batter in a greased 9" square pan (or 9" x 12").
  5. Bake at 350°F until toothpick inserted in center comes out clean (about 40 minutes in a 9" square pan and 30 minutes in a 9" x 12" pan).  
  6. Serve warm with lemon sauce and whipped cream.
Lemon Sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  1. In saucepan, combine sugar, cornstarch and salt.   Gradually stir in water.  
  2. Cook over medium heat, stirring the whole time, until mixture comes to a boil and is thickened.
  3. Remove from heat and stir in lemon zest, juice and butter.
  4. Spoon warm lemon sauce over cake.