This combination of Gingerbread and Lemon Sauce has been a family favorite for years. When I drag it out and serve it at a "fine dinner" it still makes a good impression - and it's so easy.
Gingerbread1 cup all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon ground ginger 3/4 teaspoon cinnamon 1/2 teaspoon salt 1 large egg 1/2 cup sugar 1/2 cup unsulfured molasses 1/2 cup vegetable oil 1/2 cup boiling water
Preheat oven to 400°F. Grease and flour an 8-inch square baking pan, knocking out excess flour.
Into a bowl sift together flour, baking soda, ginger, cinnamon, and salt. In a cup beat egg lightly and stir into flour mixture with sugar, molasses, and oil. Add boiling water in a slow stream, whisking until combined well, and pour batter into pan. Bake gingerbread in middle of oven 30 minutes, or until a tester inserted in center comes out clean.
Lemon Sauce1/3 cup sugar 1 tablespoon cornstarch 3/4 cup water 1/4 cup fresh lemon juice 4 thin lemon slices 1 teaspoon grated lemon peel
Whisk sugar and cornstarch in small saucepan to blend. Add 3/4 cup water.
Whisk over medium-high heat until mixture thickens and boils, about 2 minutes.
Stir in lemon juice, lemon slices and grated lemon peel. Cool. (Can be prepared
1 day ahead. Cover and chill. Bring to room temperature before serving.)
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