Email to Linda Carnation      

scratch - Gingerbread Cake with Hot Lemon Sauce

Source of Recipe

from Jennie, a homefireshearth newsletter reader


Recipe Introduction

You may also use 2 round ones. The lemon sauce is delicious, you can put it in a side dish.

List of Ingredients

scratch - Gingerbread Cake with Hot Lemon Sauce

for the cake:
1 cup butter
1 1/2 cups white granulated sugar
3 eggs
3 3/4 cups flour
3/4 level teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ground cinnamon
1 1/2 teaspoon ground cloves
3/4 cup unsulphured molasses
3/4 cup buttermilk, (or use 3/4 tablespoon lemon juice,
...or vinegar and milk to make the 3/4 cup)
1 teaspoon ground nutmeg

for the sauce:
1 cup white granulated sugar
2 level tablespoons cornstarch
4 tablespoons butter
2 teaspoons lemon juice

for the cake:
Preheat oven to 325 degrees F. Grease the 10 inch tube pan.
Sift together the flour, baking soda, salt, cinnamon and cloves. Set aside.
Cream the butter and then slowly add the sugar.
Add the eggs and beat until light and fluffy.
Blend in the molasses.
Add the dry ingredients alternately with the buttermilk.
Pour into pan and bake for 1 hour, or until tester comes out clean.
Let cool in pan for 10 minutes, then remove to a serving plate and let cool
completely before serving.

for the sauce:
Mix the sugar and cornstarch together in a saucepan.
Gradually stir in lemon juice.
Let boil for 1 minute, stirring constantly.
Stir in the butter. Serve hot.
If desired, add a bit of water until you reach the consistency you want the
sauce to be.


Recipe