Gingerbread with Lemon Sauce |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Our Test Kitchen updated this moist, delicious classic with a zippy lemon sauce that complements the cake's delicate ginger flavor. Ingredients:
2 cups cake flour |
1/2 cup packed brown sugar |
4 teaspoons ground ginger |
1-1/2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground mace |
1 egg |
1/2 cup buttermilk |
1/2 cup unsweetened applesauce |
1/2 cup dark molasses |
1/4 cup butter, melted |
sauce: |
1/2 cup sugar |
2 tablespoons cornstarch |
3/4 cup water |
1 tablespoon butter |
1/4 cup lemon juice |
1 tablespoon grated lemon peel |
2 drops yellow food coloring, optional |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, applesauce, molasses and butter; mix well. Stir into dry ingredients just until moistened.
2. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter until melted. Add the lemon juice, lemon peel and food coloring if desired; mix well. Serve with cake. Yield: 12 servings.
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