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.
I’ll have to try this next time I make gingerbread for tea. Love the “daffodil” sauce — late cold spell here spelled an end to the daffs.
Your get 4 stars for beauty, Cathy and, I’m sure if I could taste it, I’d give you 4 stars for taste too! How lovely and spring-y your gingerbread, sauce and daffodil all look together.
Thanks so much for the recipe!
I’ve never had gingerbread with a lemon sauce – sounds great!
Oh Cathy – this looks like a piece of heaven. The lemon sauce is making me drool.
I adore gingerbread. Your photos make me really hungry.
Cathy – that is absolutely gorgeous! I love gingerbread but I’m in the minority..and the lemon sauce is the perfect addition!
Save some of your mothers recipes for my Mothers Day Event I will be hosting, and post a picture of her also!!
I’ve seen where you are taking a trip – have a wonderful time..I’m so jealous! 😉
I just gained 5 lbs. looking at the photo’s!
It’s been too long since I have eaten gingerbread. It looks soooo good.
This looks like the ultimate Spring treat! So beautiful and today it’s supposed to be even warmer!
Cathy, I love warm gingerbread. That looks delicious.
Yumm, gingerbread. Yumm, lemon sauce. I’ve never had them together though.
Your pictures are fab! Lovely blog.
Fabulous shots and I love your grandchildren!
oh I can’t wait to try this, we love oregon, our son lives in coquille, we love going to charlston to pick blueberries!!!
Ah – we were both lemonheads!! 😉 Cathy, your photos are amazing. I’m not usually fond of gingerbread, but this looks so good, especially with the whipped cream and lemon sauce!! (How can anything not be great with whipped cream??) 😀 I can’t wait to try this.
What a beautiful dish and I love the name of the sauce! Fitting for today that’s for sure. We are getting the same weather you are. I’ve been working outside for the past two days making up for lost time!!! It was PERFECT today especially. Yayyyy for spring.
What a beautiful presentation of gingerbread with flowers 🙂
I love gingerbread with lemon sauce! Your pictures are so beautiful and perfect looking, Cathy.
Looks fantastic! Oh that lemon sauce….I don’t know if I can trust myself around it.Can’t wait to try it! Thanks again for another great recipe.
Hello Cathy. Oh my goodness your lemon sauce nearly made me fall off my chair. I am definitely filing this one but I’m not sure that gingerbread is what I would pair it with. Interesting combination. Oh the possibilities!
Great name for your lemon sauce and you take the best food pictures…I cannot wait to see the pictures from Paris…Make sure you take lots of food related pics!!
I love gingerbread but I somehow never think of it unless it’s during the holidays. Dressed up with the luscious lemon sauce you could serve this year round. Looks delicious!
My first visit to your beautiful blog. I love this gingerbread – have never tried it with the lemon sauce and now I just have to – it’s a great combination.
I’ve been reading my cookbooks lately and always seem to pause at the gingerbread recipes. The spicy/sweet just sounds wonderful about now.
I’ve been craving gingerbread. How did you know! This looks spectacular. The lemon sauce makes it perfect for spring.
OMG!! This sounds wondefrful with that lemon sauce and the darned picture is beautiful enough to be in a magazine!!
Many thanks for all your comments. I really enjoy sharing some of my very special recipes with you all.
Welcome, Giz. Very nice to meet you.
Karen – Isn’t it strange that we save certain dishes for specific occasions. I like pumpkin pie all year long, and turkey too.
Sue – I’m planning to take pics of everything. I know when I get home every single one will be interesting and special.
Mariana – If you’ve never had them together it may sound strange, but the combination of the spicy cake, cold whipped cream and the warm, tart sauce is fantastic. Hope you give it a try.
The pic with the daffodil is great. I love the combination, and your description is mouthwatering!’
Have a wonderful trip…I can only imagine.. Enjoy!
this is gorgoeus and 2 fav flavors, look forward to making it soon!
Yummy! This looks like such a simple recipe, but aren’t those often the best? And all dressed up with that scruptious-looking tangy lemon sauce. Mmmm.
I’m glad it’s finally starting to warm up too–and I’d love to celebrate the nice weather with a pretty dessert like this one!
This is beautiful. Gingerbread is a personal favorite. I don’t usually think of it as a spring cake but I think you have effectively given me a new perspective. 🙂 Your photos are gorgeous and so cheerful!
Sounds delicious.
Wow, stunning photo Cathy! I could taste it with my eyes! Hope you had a wonderful Easter!
Hugs, Marie
I took a chance and made this for dessert on Christmas day without trying the recipe first. The gingerbread was very moist and delicious and the lemon sauce complemented it very well. I received many compliments and requests for the recipe. The only problem was that there wasn’t enough of it! Next time I will be sure to double the recipe! Thank you very much for sharing this great recipe!
My parents always made this from boxed gingerbread and lemon pie filling mixes- which I adored as a child. Hoping this will help me elevated to a more homemade level and avoid having to search high and low for the lemon pie filling mix at every grocery near and far (without success!) Thanks!