-FROM CHEF FREDDY’S-
-FOR THE CAKE-
2 1/2 c Flour [sifted]
1 c Sugar
3 Eggs
1 c Molasses [light]
3/4 c Water [hot]
1 ts Baking soda
1 1/2 ts Ginger [ground]
1/2 ts Nutmeg
1/4 ts Salt
1 c Butter
FOR THE TOPPING
1/2 c Sugar
2 tb Corn starch
1 c Water
1/4 c Butter
1 ts Lemon peel [grated]
1 ds Salt
1/4 c Lemon juice
To make the gingerbread cake… *Pre-heat the oven to 375 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 pic 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) Reomve 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 deleating sugar as
desired…
**Variations: The lemon ingredients may be replaced with equal amounts of
lime or orange ingredients…
Yields
12 Servings
