Sometimes an old fashioned, tried and true ginger cake is so comforting you wonder how it hasn’t been made for a while! Moist and delicious this is the perfect recipe, topped with Lemon Sauce and a bit of whipped cream to create an amazing bite.
1/4 cup butter
1/4 cup sugar
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp salt
1 tsp baking powder
1 1/4 cups flour
1/2 tsp baking soda
1/2 cup molasses
1/4 tsp baking soda (YES – again)
3/4 cup boiling water
1 egg, beaten
Cream together butter and sugar.
In separate bowl mix spices, salt, baking powder and flour
Beat first baking soda into molasses until foamy and add to butter mixture
Add the second 1/4 tsp of baking soda to the boiling water and stir well
Add baking soda mixture alternately with flour mixture to butter/molasses mixture
Fold in beaten egg – the mixture will be thin
Pour into greased and floured loaf pan or 8 inch round pan.
Bake at 400 for 30 minutes.
When out of oven dust with icing sugar
1 lemon, grated rind and juice
1 1/4 cups boiling water
2 tbsp cornstarch
1/2 cup sugar
2 tbsp butter
Add lemon rind to boiling water, reduce heat and simmer for 5 minutes. In a small bowl mix cornstarch, sugar and salt. Add water gradually – stirring constantly.
Return to saucepan and cook over medium heat for 10 minutes until thickened. Lower heat and cook 5 minutes longer. Remove from heat and stir in lemon juice and butter. Serve warm over ginger cake.