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 |
FROM CHEF FREDDY'S
FOR THE CAKE
FOR THE TOPPING
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