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Ingredients
- Topping:
- 2 1/4 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp powdered ginger
- 1/2 tsp ground cloves
- 3/4 cup molasses
- 1/2 cup vegetable oil (I use canola)
- 3/4 cup cool water
- 2 eggs
- 1/2 cup butter or margarine
- 1 cup brown sugar, packed
- 1/3 cup warm tap water
- Lemon Sauce (makes 2 cups)
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 cups water
- 1/4 cup butter or margarine
- 1 tbsp finely grated lemon zest
- 3 tbsp freshly-squeezed lemon juice (1 large lemon)
- 1-2 drops yellow food coloring, optional
Details
Servings 14
Preparation
Step 1
Preheat oven to 325. Grease and flour a 12-cup fluted tube pan. Take your time and do this well, because tube cakes can be tricky to get out of the pan, and if the pan is fully greased it's no problem at all. In a large bowl, whisk together the flour, brown sugar, baking powder, soda, salt and spices. Blend in the molasses, oil, water and eggs. Beat well. Pour into the pan. Bake at 325 for 50-60 minutes until done. It is done when it doesn't jiggle and you can see by looking into the cracks it isn't gooey inside.
Remove the cake from the oven and make the TOPPING immediately. Melt the butter or margarine in a medium, microwave safe bowl on high for 1-1 1/2 minutes or in a small pan over medium heat. Stir in the brown sugar and water to make a smooth syrup. With the hot cake still in the pan, deeply prick the surface with a thin knife or bamboo skewer about every inch around. Pour the hot syrup over the cake. "Roll" the pan from side to side to be sure the top of the cake is coated (save a small amount of glaze to brush on the cake where it didn't coat the outside after you turn it out onto the serving plate, usually right on the top and in the center.)
Cool the cake in the pan for about 15-20 minutes, then turn out onto a serving plate. Don't cool too long or the glaze will stick tot he cake and pan. Serve with warm LEMON SAUCE or a dollop of fresh whipped cream.
DIRECTIONS FOR LEMON SAUCE
In a small saucepan, mix the sugar, cornstarch and salt. Gradually stir in the water. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove from the heat; stir in the butter or margarine, lemon zest, lemon juice and food coloring, if using. the sauce can be made ahead of time and gently reheated on low for 5 minutes.
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