I got this recipe from my friend Tracy’s Mom. It is simply amazing.
At first I was a bit skeptical of the lemon with the gingerbread but holy man; I am here to tell you it is crazy good!
I love these oldie but goody recipes. I need to find more of them!!
What you need,
For the cake,
1¾ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
¾ tsp. ground cinnamon
¾ tsp. ground ginger
¼ tsp. ground cloves
½ cup butter, softened
½ cup brown sugar
¾ cup molasses
¾ cup boiling water
For the lemon sauce,
½ cup granulated sugar
4 tbsp. brown sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 cups boiling water
4 tbsp. butter, chilled
1 ½ tsp. lemon extract
To make the cake, start by preheating the oven to 350 degrees. Spray a 9 inch square baking pan with non-stick spray.
In a large bowl sift together the flour, baking soda, baking powder, salt and spices.
In a separate bowl, cream the sugar and eggs until light and fluffy. Add in the eggs one at a time and stir to combine. Stir in the molasses.
Gently fold the dry ingredients into the wet until just combined.
Pour the boiling water in and mix until you have a smooth batter.
Pour into the prepared pan, and bake for 35-45 minutes. Check with a toothpick, when it comes out clean it is done.
Let it cool completely on a rack.
To make the sauce, combine the sugars, cornstarch and salt.
In a medium sauce pan bring the water to a boil. Stir in the sugar mixture. Cook and stir continuously until smooth and the mixture thickens, this will take about 15 minutes.
Remove from the heat and whisk in the butter and the lemon extract.
Serve the warm sauce over the gingerbread cake.
This is to die for people. For real, I couldn’t stop eating it.
The sauce will keep in the fridge for a few days; you can just reheat it in the microwave on medium stirring at 30 second intervals.
This would really be a perfect dessert for Christmas dinner, it is light and it has so much great flavor.
I just loved it.
Thank you so much for sharing your recipe Marie!
Recipe from Tracy's Mom