Recipe - Rum Molasses Cake With Tart Lemon Sauce

3 tablespoon Butter softened
2 cup Allpurpose flour
1 cup Sugar
1 teaspoon Ground cinnamon
One half teaspoon Ground cloves
1 teaspoon Baking soda
1 ds Salt
1 lg Egg
Three fourths cup Water
One fourth cup Dark rum
One half cup Dark molasses
Lemon sauce:
One half cup Sugar
1 teaspoon Cornstarch
1 cup Boiling water
One fourth cup Fresh lemon juice
1 tablespoon Lemon rind grated
1 tablespoon Butter

1. Grease a 9inch square pan generously with 1 tablespoon butter or solid
margarine. Preheat oven to 375 degrees. 2. In large mixing bowl, combine
flour, sugar, cinnamon, cloves, baking soda and salt. 3. Add remaining 2
tablespoons butter, egg, water, rum and molasses. Mix well at medium speed
of electric mixer. 4. Pour into prepared pan and bake for 30 minutes. 5.
Serve with Tart Lemon Sauce or sprinkle with powdered sugar.

SAUCE: In a small saucepan, combine One half cup sugar, 1 teaspoon cornstarch
and salt. Gradually blend in 1 cup boiling water and One fourth cup lemon juice.
Cook, stirring constantly, until slightly thickened. Remove from heat and
stir in 1 tablespoon grated lemon rind and 1 tablespoon butter.

Yields 1One half cups sauce.

Recipe By : Jo Anne Merrill

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip