Gingerbread with Fluffy Lemon Sauce

By susanwadle

From Janet Fremont in memory of her mom, Dorothy Stamm

Ingredients

• Bread:
• 2 cups flour
• 1/2 cup sugar
• 2 t ground ginger
• 1 t ground cinnamon
• 1/2 t baking soda
• 1/2 t salt
• 1 cup light molasses
• 1 stick butter or margarine cut in 4 pieces (1/2 cup)
• 1 egg, lightly beaten
• Lemon Sauce:
• 1/2 cup sugar
• 2 T cornstarch
• 1/8 t nutmeg
• 1 T butter
• 4 T lemon juice
• 2 t grated lemon rind
• 1 egg, beaten

Preparation

Step 1

Preheat oven to 350 degrees and butter and flour a 9" baking pan.

In a large bowl combine flour, sugar, ginger, cinnamon, baking soda and salt. Stir until blended.

In a small bowl combine molasses and butter. Add boiling water and stir until butter melts. Add molasses mixture and beaten egg to flour mixture and beat with electric mixer for 2 full minutes.

With rubber spatula, scrape batter into prepared pan. Bake 45 - 50 minutes. Cool in pan on wire rack.

Lemon Sauce:

Mixt together in saucepan, sugar, cornstarch and nutmeg. Gradually stir in 1 cup boiling water. Boil 1 minute stirring constantly.

Stir in butter, lemon juice and grated lemon rind. Gradually blend this mixture with beaten egg.