Gingerbread Cake with Warm Lemon Sauce
This is lovely fall dessert that should be served warm, or at least the sauce served warm and the cake at room temperature. It's a great complement to any fall dinner menu.
Ingredients
Cake
- ⅓ cup shortening
- ½ cup sugar
- 1 egg
- ⅔ cup molasses light or dark
- 2 cup flour
- 2 Tbsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 2 Tbsp ginger ground
- 1 tablespoon cinnamon
- ¼ tsp cloves ground
- ¾ cup buttermilk
Lemon Sauce
- ½ cup sugar
- 2 Tbsp cornstarch
- ⅛ txp nutmeg ground
- 1 cup water boiling
- 1 Tbsp butter
- 4 Tbsp lemon juice
- 2 Tbsp lemon zest
- 1 egg beaten well
Instructions
- Grease and flour a bundt pan or 9" x 9" square baking dish. Heat oven to 350 degrees.
- Cream shortening and sugar in a large bowl. Add egg and molasses; whisk thoroughly.
- Sift all dry ingredients and spices together in small bowl. Mix the dry ingredients into the sugar mixture alternately with the buttermilk, about 1/3 at a time. Remember to start and end with the dry ingredients. Whisk until smooth after each addition.
- Pour batter into prepared pan and bake for 40-50 minutes.
Lemon Sauce
- While cake is baking, make the lemon sauce. Or, if you make the cake early in the day, try to make this closer to dinner time to keep warm.
- In a small saucepan mix the sugar, cornstarch, and nutmeg. Gradually pour over the boiling water stirring constantly. Cook about 1 minute or until the sauce begins to thicken. Remove from heat.
- Add butter, lemon juice, and lemon zest, blend thoroughly. Stir a little of the sauce into the beaten egg, then add the egg mixture to the saucepan and combine thoroughly.
- Serve the cake with a generous helping of sauce drizzled on top of each slice.
Notes
You can substitute butter for the shortening. If you want to make it nutty, you can add 3/4 cup of chopped walnuts to the cake batter before baking.