Gingerbread with citrus sauce
(3 votes, average: 5.00 out of 5)
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Gingerbread (sauce recipe below)
½ cup butter, softened
½ cup brown sugar (packed)
1 egg
1 cup molasses
2 tsp baking soda
1 cup boiling water
3 cups all purpose flour
1 tbsp ground ginger
½ tsp cinnamon
¼ tsp salt
¼ tsp ground cloves
Cream the butter and sugar together until light and fluffy. Beat in the egg, again, beating until light and fluffy. Stir in the molasses until incorporated.
Dissolve the baking soda in the boiled water. Set aside.
Sift together the flour, cinnamon, ginger, salt and cloves. Add the flour mixture to the butter mixture, alternately w/ the boiling water. Mix only until blended, making sure not to over mix the batter.
Spoon into a greased 9 inch pan and bake at 350 F 45-55 minutes (until cake tester comes out clean).
Cut into squares and serve warm w/ a lemon sauce (below).
Lemon (or lime, or orange) Sauce:
½ cup sugar
2 tbsp Corn Starch
1 cup water
¼ cup butter
1 tsp lemon peel (finely grated – or orange, lime – depends upon the citrus you are using just substitute it for the lemon)
¼ cup lemon (or lime, or orange) juice
In small pan bring water to a boil over medium heat. Add the sugar and cornstarch, stirring well to avoid lumps. Reduce heat and stir until mixture is thick and translucent (5 mins.).
Remove from heat and stir in the remaining ingredients until well mixed. Cool slightly and serve over the warm Gingerbread.
