Gingerbread with Lemon Sauce

Mr. MarthaAndMe just had a birthday and he always asks for gingerbread with lemon sauce for dessert. His mother used to make this from a box when he was a kid. I make my own. He is the only one in the house who really likes it, so he usually works his way through the pan after about a week! I served this once at a family Christmas party (minus the raisins) and everyone loved it.

For the gingerbread:

1 stick unsalted butter, softened

1/4 cup dark brown sugar

2 eggs

1/3 cup molasses

2 cups flour

1 tsp baking soda

1 1/2 tsp dry ginger

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp salt

2/3 cup hot water

1/3 cup golden raisins

Preheat oven to 350 and spray a 9″ square pan. Mix butter and sugar. Add eggs, then molasses.  Mix in all the dry ingredients, then the hot water. Stir in raisins. Pour into the pan and bake for 35 minutes until a cake tester comes out clean. Allow to cool at least 20 min before serving.

Lemon Sauce:

1 cup sugar

4 tbsp cornstarch

dash of salt

2 cup water

4 tbsp lemon juice

4 tbsp butter

4 tsp grated lemon zest

Mix sugar, cornstarch and salt in a pot. Stir in the water until it is mixed. Cook, stirring, on high until it boils. Reduce heat to medium and cook until slightly thickened and clear about 7 minutes. Remove from heat and stir in butter, lemon juice and zest. Serve with gingerbread.

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