Plantation gingerbread with lemon sauce

Yield: 12 servings

Measure Ingredient
2½ cup Flour [sifted]
1 cup Sugar
3 \N Eggs
1 cup Molasses [light]
¾ cup Water [hot]
½ cup Sugar
2 tablespoons Corn starch
1 cup Water
¼ cup Butter
1 teaspoon Baking soda
1½ teaspoon Ginger [ground]
½ teaspoon Nutmeg
¼ teaspoon Salt
1 cup Butter
1 teaspoon Lemon peel [grated]
1 dash Salt
¼ cup Lemon juice




To make the gingerbread cake... *Pre-heat the oven to 375o and grease & flour a 9" x 13" baking pan...

1) Sift together the flour, baking soda, spices, and the salt; mixing well, then set aside... 2) In a large bowl, mix together the butter, sugar, and the eggs, with an electric mixer on high speed.

Mix `til smooth and fluffy, about 5 min., then add in the molasses, hot water and the flour mixture, beating `til smooth. 3) Turn the batter into the prepared baking pan and bake 35 to 40 min. or `til wooden pick inserted in center comes out clean...

For the sauce: 1) In a small sauce pan, bring the water to a boil over med.-high heat, combining the sugar and corn starch into it... 2) Reduce the heat and stir `til mixture is thickened and translucent, about 5 min... 3) Remove from the heat and stir in the the remaining ingredients mixing well. Cool PARTIALLY and spoon WARM, over each individual serving of warm ginger bread cake...

*Note: The topping is made by taste, adding or deleting sugar as desired...

**Variations: The lemon ingredients may be replaced with equal amounts of lime or orange ingredients...

Source: Mrs. Barbara Piddock (Grogg's wife), Clayton NY Typed for you by Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120

Submitted By LINDA FIELDS On 11-19-94

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