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recipe_801

Gingerbread Cake with Lemon Sauce

Prep Time:
20 minutes

Cook Time:
25 minutes

Servings:
8 to 10 servings

Prep Time:
20 minutes

Cook Time:
25 minutes

Servings:
8 to 10 servings

Gingerbread Cake with Lemon Sauce

INGREDIENTS

Gingerbread Cake with Lemon Sauce

  • Cake
  • 1/4 C. (50 mL) Crisco® All-Vegetable Shortening
  • 1/4 C. (50 mL) firmly packed light brown sugar
  • 1/4 C. (50 mL) sugar
  • 1 large egg, slightly beaten
  • 1/2 C. (125 mL) buttermilk
  • 1/4 C. (50 mL) light molasses
  • 1 C. (250 mL) all-purpose flour
  • 2 tsp. (10 mL) ground ginger
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • 1/2 tsp. (2 mL) baking soda
  • 1/4 tsp. (1 mL) ground cloves
  • 1/4 tsp. (1 mL) freshly grated nutmeg
  • 1/4 tsp. (1 mL) salt
  • Lemon Sauce
  • 1/2 C. (125 mL) sugar
  • 1/4 C. (50 mL) unsalted butter
  • 3 Tbsp. (45 mL) fresh lemon juice
  • 1 tsp. (5 mL) pure vanilla extract

DIRECTIONS

  1. Heat oven to 375ºF (190°C).
  2. Grease an 8″ (2 L) square or round cake pan and line with parchment paper; set aside.
  3. Cake: In the bowl of an electric mixer, combine shortening, brown sugar, and granulated sugar; beat at medium speed until well blended. Beat in egg, buttermilk, and molasses until well blended. In a medium bowl, combine flour, ginger, Ground Saigon Cinnamon, baking soda, cloves, nutmeg, and salt. Add to creamed mixture; mix well. Pour batter into prepared pan. Bake for 20 to 25 minutes or until wooden pick inserted into centre comes out clean. Cool in pan on cooling rack. Serve slightly warm or at room temperature.
  4. Lemon Sauce: In a small saucepan combine all ingredients; bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer for 5 minutes or until sauce is slightly thickened.
  5. Serve sauce over each slice of cake.