GINGERBREAD WITH LEMON SAUCE
This was my favorite dessert when I was a little girl. I can remember clearly the smell of the gingerbread cooking in the oven--even now the smell bring goose bumps. Having two brothers I had to compete vigorously for my share of seconds. If I lost, my mother would always give me her piece when the the boys weren't looking. I don't have it any longer, but I remember finding this recipe many years later on a little scrap of paper in the pages of my mother's favorite cookbook.
Provided by Mary Leverington
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 19
Steps:
- Gingerbread: Grease 9x9x2" baking pan.
- Preheat oven to 350 degrees F.
- Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
- Stir in the wheat germ.
- Beat eggs in a medium size bowl until frothy.
- Stir in buttermilk, molasses and oil, mixing well.
- Stir liquid ingredients into dry ingredients, mixing well.
- Pour into prepared pan.
- Bake in oven for 35 minutes or until top springs back when pressed.
- Cool in pan on wire rack.
- Cut into squares.
- Serve warm with Lemon Sauce.
- Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
- Stir in boiling water and bring to boil again, stirring constantly.
- Lower heat and simmer, stirring, until sauce is thickened and clear.
- Stir in butter, lemon rind and juice.
- Pour over warm Gingerbread.
OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM
Complement spiced gingerbread with a tart lemon sauce and sweetened whipped cream.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 9
Number Of Ingredients 19
Steps:
- Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
- In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.
Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 43 g, TransFat 2 1/2 g
MOIST GINGERBREAD CAKE WITH LEMON GLAZE
This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
- In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
- Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
- Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
- Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams
CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE
I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.
Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CRAZY GINGERBREAD (WITH LEMON SAUCE)
This is one of my mom's old favorites, and I've made it many times too. It's similar to "Crazy Cake" which is chocolate but follows the same procedure. These recipes were popular in the 70's (in my neighborhood, anyway!). (I'm posting the Lemon Sauce recipe separately to keep those ingredients separate from the cake ingredients.)
Provided by TapestryThreads
Categories Dessert
Time 40m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375º.
- In an ungreased 8x8 inch pan, stir together all dry ingredients.
- With a spoon, make three "wells" in the dry ingredients. In one "well" put the vinegar, in another the oil, and in the third the vanilla.
- Mix the water and molasses in a separate bowl. Pour over the dry ingredients and mix quickly with a fork. Mix until lumps are gone, but do not beat.
- Bake at 375º for about 30 minutes.
- Cut and serve from baking pan, with lemon sauce, applesauce, or whipped cream.
- See my recipe for "Lemon Sauce" at this site. The contrasting lemon flavor and moistness added by the sauce is what adds the finishing touch to this cake, making it suitable for a company dessert!
Nutrition Facts : Calories 260.3, Fat 9.3, SaturatedFat 1.2, Sodium 209.4, Carbohydrate 42, Fiber 0.8, Sugar 22, Protein 2.5
GINGERBREAD WITH RAISIN SAUCE
What's nicer on a cold winter day than the spicy aroma of warm gingerbread filling the house? Drizzled with a rich raisin sauce, the wonderfully moist texture of this old-time favorite is good any time of year. Folks can't get enough! -Julia Livingston Frostproof, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 cakes (20 servings each) and about 10 cups sauce.
Number Of Ingredients 19
Steps:
- In a very large bowl, cream the shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine flour, cinnamon, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with water. Mix well., Transfer to four greased 13-in. x 9-in. baking pans. Bake at 350° for 30-40 minutes or until a toothpick comes out clean. Cool on wire racks., For sauce, in a Dutch oven, combine the sugars, flour and salt. Gradually stir in water. Bring to a boil, stirring constantly. Reduce heat; add raisins. Simmer for 10 minutes or until raisins are plump, stirring occasionally., Remove from the heat. Stir in butter until melted. Serve warm with gingerbread.
Nutrition Facts :
GINGERBREAD AND LEMON RAISIN SAUCE
Nothing screams the holidays like the aroma of warm gingerbread baking in the oven. These little muffins are fantastic. One bite and you'll see why they've been in JoSele's family for many generations. The spices have a great balance with one another-ginger and molasses shine the most. The lemon raisin sauce is buttery, sweet and a must on top of these muffins. We also enjoyed a bit of whipped cream along with the sauce. These just melt in your mouth!
Provided by JoSele Swopes @JODIE57
Categories Cakes
Number Of Ingredients 23
Steps:
- Preheat oven to 350*. Lightly grease and flour muffin tins or 9-inch cake pan. Pay attention to your altitude.
- Sift the flour, ginger, baking soda, cinnamon, cloves, and salt into a medium bowl.
- In a small bowl with an electric mixer, beat the butter for 1 minute or until light and fluffy. Add the brown sugar and beat again for 1 minute or until light in color. Add the egg and beat for another minute until it's well combined, scraping down the sides and bottom of the bowl. Add the apple cider vinegar and mix well. Pour the molasses into the bowl slowly, beating all the while.
- Add half of the dry ingredients and fold together with a spatula. Add the remaining dry ingredients and fold together again.
- Pour in the hot water and fold gently just until the water is well mixed in and there are no more thick lumps of batter and batter is smooth.
- Fill the tins 3/4 full or pour and spread evenly into prepared cake pan. Bake in muffin tins for about 16 to 20 minutes, until a toothpick inserted in the center comes out clean. Or bake in cake pan approximately 25 to 30 minutes or till a toothpick inserted comes out clean.
- Cool the muffin tins or cake in the pan for 5 minutes, then tip out muffin tins on a wire rack to finish cooling. The cakes are delicious served slightly warm from the oven.
- While the cakes are baking, prepare the Lemon Sauce. In a small saucepan add the sugar, 1 cup of boiling water, and the lemon juice. Whisk together.
- Simmering water at medium-low heat for 15 minutes, or until the sauce coats the back of a spoon, whisking constantly.
- After the sauce has cooled slightly, whisk in the melted butter. In a shaker place 2 tbsp of cornstarch and 1/2 cup of cold water. Shake until there are no lumps. Pour into sugar mixture slowly while whisking mixture a little at a time till you have a sauce consistency. You may not use all of the cornstarch mixture.
- Drain raisins or cranberries and add to the lemon sauce. Continue to cook for 2 minutes whisking constantly so it won't scorch. If you make the sauce before you are ready to use it, place a lid directly on the pan to keep a skin from forming. Leftovers can be chilled and stored in the refrigerator for up to 2 weeks.
- Prepare the whipped cream: In a medium bowl combine the cold cream and 2 teaspoons of sugar. With an electric mixer, whip the cream until soft peaks form. Do not over whip. Keep the cream chilled until ready to serve. Top with a dollop of whipped cream and serve.
- To serve: Lemon raisin sauce should be warm and spoon over gingerbread. Enjoy!
- You may use one or both toppings.
- This makes a great winter dessert. Store any leftover cake at room temperature wrapped tightly in plastic.
LEMON SAUCE (FOR CRAZY GINGERBREAD)
This is just a basic lemon sauce to be served over gingerbread (see my Crazy Gingerbread recipe). Mmm...lemon!
Provided by TapestryThreads
Categories Dessert
Time 15m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, cornstarch and salt.
- Stir in water and cook over medium-low heat, stirring constantly, until mixture boils.
- Remove from heat and add remaining ingredients. Stir until butter is melted and mixture is well blended.
- Serve with gingerbread, bread pudding, or other desserts.
GINGERBREAD WITH LEMON SAUCE
Number Of Ingredients 19
Steps:
- 1. Heat oven to 350°F. Grease bottom only of 8-inch square pan. In large bowl, combine flour, wheat germ, brown sugar, baking powder, baking soda, ginger, cinnamon and allspice mix well. Add all remaining gingerbread ingredients blend well. Pour into greased pan.2. Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.3. Meanwhile, in medium saucepan, combine sugar and cornstarch. Gradually stir in hot water. Cook over medium heat until mixture comes to a boil and is slightly thickened and clear, stirring constantly. Stir in lemon juice and lemon peel. Serve warm sauce over warm gingerbread.High Altitude (above 3500 feet): Increase flour to 1 cup plus 2 tablespoons. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/9 of Recipe * Calories: 220 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 25 mg 8% * Sodium: 115 mg 5% * Total Carbohydrate: 35 g 12% * Dietary Fiber: 1 g 4% * Sugars: 20 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 1 Fat or 2 1/2 Carbohydrate, 1 Fat
Nutrition Facts : Nutritional Facts Serves
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