: lb Cake-
1 c sweet butter
1 c granulated sugar
5 md eggs
2 c all-purpose flour
1 ts ground ginger
1 ts ground cinnamon
1 ts ground cloves
1/2 ts ground nutmeg
1 c molasses
1/2 c sour cream
: powdered sugar — sifted
: Lemon Sauce-
2 TB cornstarch
1 c water
1 TB butter
2 ts lemon rind — grated
1/3 c lemon juice
Cream butter and gradually add sugar, beating with an electric mixer
at medium speed until smooth. Add eggs, one at a time, beating after
each addition.
Combine flour, baking soda and spices. Set aside. Combine molasses
and sour cream. Add flour mixture to creamed mixture, alternating
with molasses mixture, beginning and ending with flour mixture. Mix
just until blended after each addition.
Grease and flour 10 inch Budnt pan. Pour batter into pan. Bake at 325
degrees for 1 hour until toothpick, inserted in center, comes out
clean. Cool in pan 15 minutes; remove from pan and let cool
completely on wire rack. Sift powdered sugar over cake. Serve with
Lemon Sauce if desired.
Lemon Sauce: Combine sugar, constarch and water; stir until smooth.
Cook over medium heat, stirring until smooth and thickened. Add
butter, lemon rind and juice. Cook until heated through, stirring
constantly. Makes 1 1/3 cups.
Yields
8 Servings
