Gingerbread Cake with Lemon Sauce

Yesterday was Mr. MarthaAndMe’s birthday. Every year, he asks for gingerbread with lemon sauce for his cake. He always had this as a child too, except I think his mother used a mix. The lemon sauce recipe was printed on the box.

Over the years, I’ve developed my own gingerbread and lemon sauce recipe that I make once a year for him (I did once make it for a family Christmas party and it is a nice holiday dessert). The cake is dense, moist, and very deeply flavored – it’s based on my grandmother’s recipe, but has been altered to suit my sensibilities. The lemon sauce is sweet and bright. It’s a hit every year and the kids enjoy it. I’m pretty much the lone hold-out since I don’t care for raisins and hate trying to pick them all out.

Gingerbread Cake

1/2 cup butter (1 stick)

1/4 cup brown sugar

2 eggs

1 cup molasses (I use blackstrap)

1 cup boiling water

2 1/4 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp ginger

1 tsp cinnamon

1/4 tsp cloves

1/2 cup golden raisins

Preheat oven to 325. Mix butter, sugar and eggs. Add molasses and hot water then add dry ingredients. Stir in raisins. Bake in a 9 inch greased square pan for 50 minutes.

Lemon Sauce

1 cup sugar

4 tbsp cornstarch

dash of salt

2 cups water

juice of one lemon

4 tbsp butter

zest of one lemon

Combine sugar, cornstarch and salt. Stir in water. Cook until it boils and is slightly thickened and clear. Use a whisk to prevent lumps. Remove from heat and stir in butter, lemon juice and zest. Serve hot.

Advertisement