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GINGERBREAD CAKE WITH LEMON SAUCE




Source of Recipe


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Recipe Introduction


Makes 6 to 8 servings


List of Ingredients




Cake
1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg, slightly beaten
1/2 cup buttermilk
1/4 cup light molasses
1 cup all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt

Lemon Sauce
1/2 cup granulated sugar
1/4 cup unsalted butter
3 tablespoons fresh lemon juice
1 teaspoon vanilla


Recipe




Heat oven to 375ºF. Lightly spray 8-inch square or round cake pan with Crisco No-Stick Cooking Spray; set aside.
For cake, combine Butter Flavor Crisco Shortening or Butter Flavor Crisco Stick, brown sugar, and 1/4 cup granulated sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in egg, buttermilk, and molasses until well blended.
Combine flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt in medium bowl. Add to creamed mixture; mix well. Pour batter into prepared pan. Bake at 375ºF for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pan 15 minutes. Turn out onto cooling rack.
For lemon sauce, combine all ingredients in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer 5 minutes or until sauce is slightly thickened. Serve sauce over each slice of cake.