FROM CHEF FREDDY’S
-FOR THE CAKE-
2 1/2 c Flour [sifted] 1 ts Baking soda
1 c Sugar 1 1/2 ts Ginger [ground]
3 Eggs 1/2 ts Nutmeg
1 c Molasses [light] 1/4 ts Salt
3/4 c Water [hot] 1 c Butter
-FOR THE TOPPING-
1/2 c Sugar 1 ts Lemon peel [grated]
2 tb Corn starch 1 ds Salt
1 c Water 1/4 c Lemon juice
1/4 c Butter
To make the gingerbread cake… *Pre-heat the oven to 375o and grease
& flour a 9″ x 13″ baking pan…
1) Sift together the flour, baking soda, spices, and the salt;
mixing well, then set aside… 2) In a large bowl, mix together the
butter, sugar, and the eggs, with an electric mixer on high speed.
Mix `til smooth and fluffy, about 5 min., then add in the molasses,
hot water and the flour mixture, beating `til smooth. 3) Turn the
batter into the prepared baking pan and bake 35 to 40 min. or `til
wooden pick inserted in center comes out clean…
For the sauce: 1) In a small sauce pan, bring the water to a boil over
med.-high heat, combining the sugar and corn starch into it… 2)
Reduce the heat and stir `til mixture is thickened and translucent,
about 5 min… 3) Remove from the heat and stir in the the
remaining ingredients mixing well. Cool PARTIALLY and spoon WARM,
over each individual serving of warm ginger bread cake…
*Note: The topping is made by taste, adding or deleting sugar as
desired…
**Variations: The lemon ingredients may be replaced with equal
amounts of lime or orange ingredients…
Yields
12 servings