Gingerbread with Lemon Sauce

(from mhuff’s recipe box)

I’ve never had this with the cream cheese filling, but just in case I want to one day, I’m including that step here.

Source: Mom

Prep time: 20 minutes
Cook time: 35 minutes
Serves 9 people

Categories: dessert, favorites, lemon

Ingredients

  • 1/2 cup boiling water
  • 1/2 cup shortening
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1 egg, beaten
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon soda
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 Tbsp. cornstarch
  • 1/8 tsp. nutmeg
  • 1/8 tsp. salt
  • 1 cup boiling water
  • 2 Tbsp. butter/margarine
  • 1 tsp. grated lemon rind
  • 1 1/2 Tbsp. lemon juice

Directions

  1. Brush 8-inch baking pan with oil, line with waxed or parchment paper, and oil paper lightly.

  2. Pour water over shortening; add brown sugar, molasses, and egg; beat well.

  3. Add sifted dry ingredients; beat until smooth.

  4. Spread batter evenly in prepared pan.

  5. Bake at 350 degrees for 35 minutes.

  6. Meanwhile make lemon sauce:

  7. mix 1/2 cup sugar, 1 tablespoon cornstarch, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg.

  8. Gradually add 1 cup boiling water; cook over low heat until thick and clear.

  9. Add 2 tablespoons butter or margarine, 1 teaspoon grated lemon rind, and 1 1/2 tablespoons lemon juice; blend thoroughly.

  10. Makes 1 1/2 cups.

  11. Split cooled gingerbread into two layers and fill between layers with 1 package (8 ounces) cream cheese that has been blended until fluffy with a little milk or cream.

  12. Serve in squares with hot lemon sauce.

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