so guess what? CHRISTMAS EVE IS TOMORROW, just in case you didn’t get the memo
We are leaving for my Nanny’s house tomorrow in New Port,Rhode Island (we go there every year for christmas) so my mom and I have been busy in the kitchen today!
She has been in charge of all the savory items for tomorrow’s dinner, and I’ve been in charge of the baked goods!
And boy do I have a recipe for you!
Gingerbread with Lemon Sauce! And you know a recipe is really good when the recipe cards have stains on them:) This recipe is from my Nanny!
This is the perfect baked good for christmas eve dessert, breakfast, snack, late night snack..whichever you prefer
Here’s how you make it!
First combine the sugar and butter in a mixer
Beat together, and then add in one egg
Then in a separate bowl, combine all the dry ingredients and set aside: the flour, baking soda, cinnamon, ginger, ground gloves, and salt
In a large liquid measuring cup, combine 1 cup of hot water and 1 cup of molasses
Then alternate adding the molasses mixture, and dry ingredients in the mixing bowl until you get a lucious, smooth batter!
Grease a 9 inch round cake pan (by using butter or a little canola oil) and pour the batter in, then proceed to lick the mixing bowl and pray to not get salmonella…there’s only one egg so I say its safe
Bake in a 350 degree oven for 35-45 minutes until a tooth pick in the center comes out clear
For the Lemon Sauce
Combine 1 cup sugar and 2 tbsp corn starch in a sauce pan
Then add in 2 cups of very hot water, and bring the mixture to a boil and allow to cook for 5 minutes
Don’t be alarmed if the mixture gets close to over flowing, just monitor it closely!
After 5 minutes, remove from the heat and add in the butter, lemon juice, and lemon zest
The final two products together!
We are packing both of these up to bring to my Nanny’s house tomorrow, but if you were to serve it right away, allow the cake to cool and then top with a dusting of powdered sugar.
This is the perfect dessert to make a day ahead of time, or pack up and take to a christmas party!
Here is the full recipe!
Gingerbread with Lemon Sauce
For the cake:
8 tbsp (1/2 cup) unsalted butter
1/2 cup sugar
2 1/2 cup flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
1 cup molasses
1 cup hot water
Powered Sugar for dusting!
For the Lemon Sauce:
1 cup granulated sugar
2 tbsp corn starch
2 cup hot water
4 tbsp butter
1/2 cup fresh lemon juice
1 tbsp grated lemon zest
Pre-heat the oven to 350 degrees F. Grease a 9 inch round cake pan and set aside. In a mixing bowl, combine the butter and sugar and mix well. Then add in the egg, and mix well. In a separate bowl, combine all the dry ingredients (flour, cinnamon, ginger, cloves, salt, and baking soda) and set aside. In a large liquid measuring cup, combine the molasses and water and stir to combine. In the mixing bowl, alternate combining the dry ingredients with the molasses mixture until the batter is fully incorporated. Bake the cake for 35-45 minutes, until a tooth pick comes out clear in the center.
For the sauce, place the sugar and corn starch in a sauce pan. Add the very hot water and bring the mixture to a boil. Cook for 5 minutes, stirring and watching the pan closely. After 5 minutes, remove from the heat and stir in the lemon juice, zest, and butter.
Once the cake has cooled, dust powdered sugar over the top, and serve with the warm lemon sauce.
*note: the sauce is a thinner sauce..if you want to thicken it a bit, simmer the sauce for 20 minutes longer to get a thicker sauce.
You should really make this cake if you have yet to come up with a dessert for the holidays…oh and christmas cookies don’t count as a dessert..they count as a eat-5-throughout-the-day-because-its-christmas treat
You’re house will smell like
heaven gingerbread..and it will be awesome
I should probably go finish wrapping my presents..