Classic Gingerbread With Lemon Sauce


Here’s one I have used every Christmas for the last thirty years. It is great when you just don’t feel like Pie.

1 cup boiling water
1/2 cup shortening
1 cup molasses
2 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 egg
Whipped cream
1 recipe Lemon Sauce


In a large mixing bowl piur the boiling water over the shortening. Stir in molasses. Stir together flour, sugar, baking soda, ginger, cinnamon, and cloves. Gradually add dry ingredients to molasses mixture; beat only till blended. Add egg; beat smooth. Pour into a lightly greased and floured 10 inch fluted tube pan. Bake at 350 degrees F. for 45 to 50 minutes, or until cake tests done. Cool on a wire rack 10 minutes. Unmold and cool on wire rack completely, or serve warm. To serve, spoon whipped cream on a slice of cake and pour Lemon Sauce over cream. Makes 12 servings

Lemon Sauce:

Combine 1/3 cup sugar, 4 tsp cornstarch, and 1 cup cold water. Cook and stir till thickened and bubbly. Cook 2 minutes more. Stir in 1/2 tsp finely shredded lemon peel, 2 Tbs lemon juice, and a few drops of yellow food coloring(optional). Cover surface with waxed paper, and cool. Makes 1 1/2 cups sauce


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