- 1 cup brown sugar packed
- 1 cup molasses
- 1 cup less 1 TB shortening
- 2 1/2 cups flour
- 1tsp ground ginger
- 1 tsp ground cloves
- 1tsp cinnamon
- 1 cup water
- 1 1/2 tsp baking soda
- 2 eggs beaten
Beat together brown sugar, molasses & shortening; set aside.
Whisk flour & spices.
Then in a separate mixing bowl, combine water and baking soda. Add flour alternately with water to molasses mixture and beat well till combined. Pour batter into a greased 9×13″ baking dish.
Bake at 350 for 30-45 minutes.
Cut cake into squares and when ready to serve, spoon on lemon sauce. 10-12 servings.
Lemon sauce
- 1/2 cup sugar
- 2 TB cornstarch
- 1 cup water
- 2 TB butter
- 1 TB lemon zest
- 1TB lemon juice
Mix sugar and cornstarch in a medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute. Remove from heat & stir in remaining ingredients.
Let cool and pour over gingerbread.
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