Gingerbread Cake with Lemon sauce

 

Gingerbread CakeI have never been a big fan of cake for my birthday. As a child, my mom always let me choose what I wanted and usually it was some kind of pie. Or crepes. But I have finally found a cake I can savor and look forward to: Gingerbread cake with hot Lemon Sauce! This has become my requested desert of choice!

This version of the cake is gluten-free, a must for any sweets in our house! While it’s good when the cake is hot or cold, it’s best when the cake is still warm and the sauce is nice and hot!

Gingerbread Cake

  • ½ cup dark brown sugar
  • ¾ stick margarine, softened, creamed
  • 1 cup un-sulfured molasses
  • 2 cups Gluten Free Flour Mix (Or white flour if you choose.)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves)
  • 2/3 cup Better Than Mlik
  • 1 teaspoon lemon juice
  • 1 egg

Directions:

Preheat oven to 350F. Cream margarine and sugar, add molasses, continuing to mix. Next add all remaining wet ingredients and blend until smooth. Finally add all dry ingredients and blend till smooth. Spray with vegetable oil spray before pouring the batter into bunt pan. Bake at 350F for about 40 minutes.

Let cake cool before carefully removing from pan. Finish it off by dusting with powdered suger.

 

Lemon Sauce

  • 1/3 cup white sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup boiling water
  • 1 teaspoon margarine
  • 1 teaspoon grated lemon zest
  • 1 lemon, juiced

Directions:

In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.

Remove from heat; stir in butter, lemon zest and lemon juice and serve.

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