Dolce Mangia
Sweet Eats
Gingerbread Cake with Lemon Sauce
Preheat oven to 350 degrees. Lightly grease a 9x9 square pan.
1/2 c shortening 
1/2 c sugar 
1 egg 
2 1/2 c sifted flour 
1 1/2 t baking soda 
1 t ginger
1/2 t cloves 
1 teaspoon cinnamon 
1/2 teaspoon salt 
1 cup molasses 
1 cup water
Melt the shortening over low heat. Remove from heat and cool slightly. Pour melted shortening in a mixing bowl with the sugar and egg. Beat well.
In a separate bowl, sift the flour and spices together. In another bowl combine the molasses and water. Slowly alternate the dry and wet mixtures to the shortening mixture. Pour the batter in the baking pan and bake for 50-60 minutes til a toothpick inserted in the center comes out clean.

Lemon Sauce: (Makes about 1 c)

1/2 c sugar
1 T of cornstarch 
1 c of water 
3 T of butter 
1/2 t grated lemon rind 
1 1/2 T of lemon juice 
dash of salt
Combine the sugar, cornstarch and water in a saucepan and cook over low heat til the mixture thickens. Stir the ingredients constantly. Remove from heat and stir in the remaining ingredients. Serve warm over warm gingerbread. 

Time: 75 minutes   Serves: 10

Sometimes you just want a warm dessert! The girls loves this cake. Particularly the lemon sauce. You could also put this sauce over pancakes or waffles.
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