Plantation Gingerbread With Lemon Sauce Recipe
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Plantation Gingerbread With Lemon Sauce
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 tsp Baking soda
1 1/2 tsp Ginger [ground]
1/2 tsp Nutmeg
1/4 tsp Salt
1 cup Butter
FOR THE TOPPING
1/2 cup Sugar
2 tbsp Corn starch
1 cup Water
1/4 cup Butter
1 tsp Lemon peel [grated]
1 d 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 |
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