Gingerbread and lemon sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 2 | cups | (scant) sugar |
| 4 | tablespoons | Molasses |
| 2 | teaspoons | Each ginger & cinnamon |
| 1 | teaspoon | Each ground cloves & nutmeg |
| 1 | pinch | Salt |
| 2 | cups | Buttermilk |
| 2 | teaspoons | Soda |
| 2 | Eggs; well beaten | |
| 3 | cups | Flour; sifted |
| 1 | cup | Sugar |
| ½ | cup | Butter |
| 1 | Lemon; juice of | |
| 1 | Egg (up to) | |
| 1 | cup | Boiling water |
Directions
GINGERBREAD: Melt 1 cup butter, then add 2 cups sugar, molasses, ginger, cinnamon, cloves, nutmeg and salt; mix well. Dissolve soda in the buttermilk, then add to other mixture. Stir well. Add 2 eggs, stir in flour. Grease and flour 9x12-inch pan. Bake at 350 for 35-40 minutes. Serve hot or cold with whipped cream or lemon sauce. LEMON SAUCE: Put 1 cup sugar, ½ cup butter, lemon juice, 1 egg and ½ to 1 cup boiling water in top of double boiler and stir until thick. Serve hot or cold over gingerbread.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .