Monday, December 5, 2011


Hi Stampers:

Thank you for reminding me that you were looking for this delicious recipe we had at class last month.  I had said I would post it on the blog, and well LIFE stepped in and I forgot - so here it is - enjoy!!

Gingerbread Cake and Lemon Sauce

  • 1 1/2 cups of all purpose flour
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon banking soda
  • 1/2 cup shortening ( I used butter )
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup molasses
Grease a 9 x 1 1/2 " round cake pan.  (I used a bunt pan), and I used the spray on Pam for baking !
In a bowl stir together flour, cinnamon, ginger, baking powder, and baking soda, set aside.

In a large bowl mix the shortening with an electric mixer on medium for 30 seconds.  Add brown sugar, beat until fluffy.  Add eggs and molasses, beat for one minute.

Alternately add flour mixture and 1/2 cup of water to the shortening mixture, beating on low speed after each addition until combined.  Pour batter into prepared baking dish.

Bake at 350 oven for 35 - 40 minutes or until toothpick comes out clean.  Cool for 30 minutes and serve warm with the following lemon sauce.

Makes 1 1/3 cups of sauce

2/3 cup sugar
4 teaspoons cornstarch
1/4 cup water
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
2 beaten egg yolks
6 tablespoons butter, cut up
1/4 cup half - half. light cream, or milk

In a small sauce pan stir the sugar and cornstarch together.  Stir in the water. lemon peel, and lemon juice.  Cook and stir over medium heat until the mixture is slightly thickened and bubbly.  Cook for 1 minute more.

Gradually stir some hot mixture into the egg yolks, then return to saucepan.  Cook and stir for 2 minute ore.  Gradually stir in butter until melted.  Stir in half and half , then serve over cake while warm.

That's it STAMPERS, enjoy the holiday season with this wonderful Gingerbread Cake.

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