Rum molasses cake with tart lemon sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter -- softened |
| 2 | cups | All-purpose flour |
| 1 | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| 1 | teaspoon | Baking soda |
| 1 | dash | Salt |
| 1 | large | Egg |
| ¾ | cup | Water |
| ¼ | cup | Dark rum |
| ½ | cup | Dark molasses |
| ½ | cup | Sugar |
| 1 | teaspoon | Cornstarch |
| 1 | cup | Boiling water |
| ¼ | cup | Fresh lemon juice |
| 1 | tablespoon | Lemon rind -- grated |
| 1 | tablespoon | Butter |
Directions
LEMON SAUCE
1. Grease a 9-inch square pan generously with 1 tablespoon butter or solid margarine. Preheat oven to 375 degrees. 2. In large mixing bowl, combine flour, sugar, cinnamon, cloves, baking soda and salt.
3. Add remaining 2 tablespoons butter, egg, water, rum and molasses.
Mix well at medium speed of electric mixer. 4. Pour into prepared pan and bake for 30 minutes. 5. Serve with Tart Lemon Sauce or sprinkle with powdered sugar.
SAUCE: In a small saucepan, combine ½ cup sugar, 1 teaspoon cornstarch and salt. Gradually blend in 1 cup boiling water and ¼ cup lemon juice. Cook, stirring constantly, until slightly thickened.
Remove from heat and stir in 1 tablespoon grated lemon rind and 1 tablespoon butter.
Yields 1-½ cups sauce.
Recipe By : Jo Anne Merrill