OLD-FASHIONED GINGERBREAD WITH LEMON SAUCE

Gingerbread cake with lemon sauce from 1975 served on a plate.

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OLD-FASHIONED GINGERBREAD WITH LEMON SAUCE

This Old-Fashioned Gingerbread with Lemon Sauce is a soft, moist cake filled with warm spices and topped with a sweet and tangy homemade lemon sauce. A nostalgic recipe from the June 1975 issue of McCall's magazine that my mom made when I was growing up. Perfect for the holidays or anytime you're craving a cozy, old-fashioned dessert! From McCALL’S, JUNE 1975.

Prep Time 20

Cook Time 25

Servings servings

Calories 373kcal

Author Lise Sullivan Ode

Ingredients

For the Gingerbread

1½ cups all-purpose flour
1½ teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 large egg
½ cup molasses
½ cup maple syrup
½ cup salted butter melted
½ cup hot water

For the Lemon Sauce

½ cup sugar
2 tablespoons cornstarch
1 cup water
¼ cup salted butter
2 teaspoons grated lemon peel
⅛ teaspoon salt
¼ cup lemon juice

Instructions

Preheat oven to 375F. Lightly grease and flour an 8-by-8-by-2-inch baking pan.
In a medium bowl, whisk together the flour, baking soda, salt and spices. In large bowl, using portable electric mixer, beat egg with molasses, maple syrup, butter and ½ cup hot water until well combined. Gradually beat in flour mixture, beating until smooth. Turn into prepared pan; bake 25 minutes, or until cake tester inserted in center comes out clean. Let gingerbread cool in pan 10 minutes. Cut into 9 squarest. Serve warm, with Lemon Sauce.
For the Lemon Sauce: In a small saucepan, combine sugar and cornstarch. Add 1 cup water, stirring until smooth. Bring to boiling, stirring. Reduce heat; simmer, stirring, until mixture is thickened and translucent, about a minute. Remove from heat. Stir in butter, lemon peel, salt and lemon juice until the butter is melted. Serve warm over gingerbread

Notes

Use regular unsulphured molasses, not blackstrap molasses, for the best flavor.

Nutrition