Plantation Gingerbread With Lemon Saucecakes, desserts ----FROM CHEF FREDDY'S---- ----FOR THE CAKE---- 2 1/2 cup flour [sifted] 1 cup sugar 3 eggs 1 cup molasses [light] 3/4 cup water [hot] 1 teaspoon baking soda 1 1/2 teaspoon ginger [ground] 1/2 teaspoon nutmeg 1/4 teaspoon salt 1 cup butter ----FOR THE TOPPING---- 1/2 cup sugar 2 tablespoon corn starch 1 cup water 1/4 cup butter 1 teaspoon lemon peel [grated] 1 dash salt 1/4 cup lemon juice To make the gingerbread cake... *Pre-heat the oven to 375ø 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... Source: Mrs. Barbara Piddock (Grogg's wife), Clayton NY Typed for you by Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120 |
