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Prep Time20min
Total1hr5min
Servings9
Ingredients19
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Ingredients
Gingerbread
2 1/3
cups Gold Medal™ all-purpose flour
1/2
cup shortening
1/3
cup granulated sugar
1
cup molasses
3/4
cup hot water
1
teaspoon baking soda
1
teaspoon ground ginger
1
teaspoon ground cinnamon
3/4
teaspoon salt
1
egg
Lemon Sauce
1/2
cup granulated sugar
2
tablespoons cornstarch
3/4
cup water
1
tablespoon grated lemon peel
1/4
cup lemon juice
2
tablespoons butter or margarine
Sweetened Whipped Cream
1
cup whipping cream
2
tablespoons granulated or powdered sugar
1
teaspoon vanilla
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Instructions
Step
1
Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
Step
2
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
Step
3
Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
Step
4
In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.
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The Lemon Sauce can be made up to a week ahead of time. Store covered in the refrigerator.
Instead of making the whipped cream yourself, use purchased whipped cream topping from an aerosol can instead.
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