Gingerbread Cake with Lemon Cream Sauce
Servings: 9
It's all about my mom today. She had this Warm Gingerbread Cake with Lemon Sauce growing up and now our family is enjoying it this holiday season!
Ingredients
- 1 1/2 Cups flour sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon soda
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 Cup oil
- 1/2 Cup water boiling
- 1/2 Cup brown sugar firmly packed
- 1/2 Cup molasses
- 1 egg slightly beaten
Lemon Sauce
- 1 Cup sugar
- 2 1/2 tablespoons cornstarch
- 2 Cup water
- 2 egg yolks slightly beaten
- 2 teaspoons lemon rind grated
- 1/3 - 1/2 Cup lemon juice
- 2 Tablespoons butter
Instructions
- Grease the bottom of an 8 or 9 inch square pan.
- Sift flour with salt, baking powder, soda, cinnamon, ginger and allspice in mixing bowl.
- Combine oil and molasses in boiling water.
- Blend in brown sugar and egg.
- Add dry ingredients gradually.
- Mix thoroughly.
- Pour batter into pan and bake at 350 for 30-40 min. until gingerbread springs back when lightly touched in center.
- Serve as a dessert with whipped cream or lemon topping
For the sauce
- Combine sugar and cornstarch in saucepan
- Gradually add water, blending until smooth.
- Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat.
- Blend about 1/2 cup of hot mixture into egg yolks.
- Add to hot mixture in saucepan and cook 2 minutes.
- Add lemon rind, lemon juice and butter.
- Serve warm over warm gingerbread.
Notes
This cake will last for 5-7 days in the pantry.
Nutrition Facts
Gingerbread Cake with Lemon Cream Sauce
Amount Per Serving (1 g)
Calories 429
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 68mg23%
Sodium 175mg8%
Potassium 369mg11%
Carbohydrates 68g23%
Fiber 1g4%
Sugar 49g54%
Protein 4g8%
Vitamin A 162IU3%
Vitamin C 9mg11%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.