Gingerbread with Lemon Sauce

By brandyc

Ingredients

• LEMON SAUCE:
• 1 cup shortening
• 1 cup sugar
• 1 cup molasses
• 2 eggs
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 cup hot water
• 1/2 cup sugar
• 2 teaspoons cornstarch
• Dash salt
• Dash nutmeg
• 1 cup water
• 2 egg yolks, beaten
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1/2 teaspoon grated lemon peel

Details

Servings 16

Preparation

Step 1

In a large bowl, beat the shortening, sugar, molasses and eggs until well blended. Combine the flour, baking soda, salt, ginger and cinnamon; add to molasses mixture alternately with hot water.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Meanwhile, in a saucepan, combine the sugar, cornstarch, salt, nutmeg and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

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 the heat. Gently stir in butter, lemon juice and peel. Serve with warm cake. Refrigerate leftover sauce.