Finally, after what seemed like the longest cold spell in Northwest history (actually about average), the weather has warmed up and we had a beautiful weekend. The garden centers were packed and most of my neighbors were outside tending to their yards. It was grand.
My sweet tooth was acting up so I took a short break from filling some new pots with soil, made a cup of tea, and browsed through my mother’s dessert files. I remember this gingerbread as far back as my memory goes: warm gingerbread and icy-cold whipped cream topped with a warm, tart lemon sauce. There is something amazing about this combination of flavors and textures. They go together perfectly. I hope you enjoy this dessert as much as I do. My neighbor gave it a big thumbs up.
I’ve tried many gingerbread recipes over the years but always come back to this simple, one bowl cake.
Old Fashioned Gingerbread
- 1/2 cup shortening
- 1/2 cup sugar
- 1 egg
- 1/2 cup molasses
- 1-1/2 cups flour
- 3/4 teaspoon salt
- 3/4 teaspoon soda
- 1/2 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/2 cup boiling water
Gradually cream sugar into shortening in large mixer bowl till light and fluffy. Add egg and molasses, beat thoroughly. Stir together the dry ingredients. Add to molasses mixture alternately with boiling water, beating well after each addition.
Bake in a well-greased 8x8x2 inch pan in 350 degree oven for about 34 minutes or until a tester comes out clean.
Daffodil Lemon Sauce
Mix together 1/2 cup sugar, 2 teaspoons cornstarch and 1/2 teaspoon salt. Gradually stir in 1 cup cold water. Cook over low heat, stirring constantly, till thick and clear.
Stir small amount of hot mixture into 2 lightly beaten egg yolks, then return to hot mixture. Cook and stir one minute. Remove from heat and add 2 tablespoons butter, 1 teaspoon grated lemon peel and 3 tablespoons lemon juice. Return to heat for one minute and stir until butter is melted and ingredients are well combined.
Serve warm sauce over slices of gingerbread topped with whipped cream.