posted by Robin S 12-15-100 2:09 PM
Gingerbread with Lemon Sauce
1 cup shortening
1 cup sugar
1 cup light molasses
2 eggs
3 cups all-purpose flour
1-1/2 tsp. salt
1-1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1 cup hot water
Lemon Sauce:
1/2 cup sugar
2 tsp. cornstarch
Dash salt
Dash nutmeg
1 cup water
2 egg yolks, beaten
2 Tbsp. butter or margarine
2 Tbsp. lemon juice
1/2. grated lemon peel
In a mixing bowl, combine the first four ingredients; mix well. Combine the dry ingredients; add to molasses mixture alternately with hot water. Pour into a greased 9x13 baking pan.
Bake at 350* for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack.
Meanwhile, in saucepan, combine the first five sauce ingredients until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan, stirring constantly. Cook and stir for 2 minutes or until a thermometer reads 160*. Remove from the heat; stir in butter, lemon juice and peel. Serve with warm cake. Refrigerate left over sauce.
Yield: 16-20 servings