Recipe - Plantation Gingerbread With Lemon Sauce

FROM CHEF FREDDY'S

FOR THE CAKE
2 One half cup Flour [sifted]
1 cup Sugar
3 Eggs
1 cup Molasses [light]
Three fourths cup Water [hot]
1 teaspoon Baking soda
1 One half teaspoon Ginger [ground]
One half teaspoon Nutmeg
One fourth teaspoon Salt
1 cup Butter

FOR THE TOPPING
One half cup Sugar
2 tablespoon Corn starch
1 cup Water
One fourth cup Butter
1 teaspoon Lemon peel [grated]
1 ds Salt
One fourth cup Lemon juice

To make the gingerbread cake... *Preheat the oven to 375ø and grease &
flour a 9" x 13" baking pan...

1) Sift together the flour, baking soda, spices, and the salt; mixing
well, then set aside... 2) In a large bowl, mix together the butter, sugar,
and the eggs, with an electric mixer on high speed. Mix `til smooth and
fluffy, about 5 min., then add in the molasses, hot water and the flour
mixture, beating `til smooth. 3) Turn the batter into the prepared baking
pan and bake 35 to 40 min. or `til wooden pic inserted in center comes out
clean...

For the sauce: 1) In a small sauce pan, bring the water to a boil over
med.high heat, combining the sugar and corn starch into it... 2) Reduce
the heat and stir `til mixture is thickened and translucent, about 5 min...
3) Reomve from the heat and stir in the the remaining ingredients
mixing well. Cool PARTIALLY and spoon WARM, over each individual serving of
warm ginger bread cake...

*Note: The topping is made by taste, adding or deleating sugar as
desired...

**Variations: The lemon ingredients may be replaced with equal amounts of
lime or orange ingredients...

Source: Mrs. Barbara Piddock (Grogg's wife), Clayton NY Typed for you by
Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315)
7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini