Recipe - Streusel Topped Gingerbread With Butter Sauce

One half cup Sugar
One fourth cup Margarine or butter,
softened
1 cup Unbleached flour
1 teaspoon Ginger
1 teaspoon Cinnamon
One half teaspoon Allspice
1/8 teaspoon Salt
One half teaspoon Baking soda
One half cup Buttermilk
One fourth cup Molasses
1 Egg, slightly beaten

BUTTER SAUCE
One half cup Sugar
1 ds Ginger
One fourth cup Butter or margarine
One fourth cup Whipping cream

Preheat over to 375 degrees. Grease bottom only of 8 inch square or round
cake pan. In a large bowl, combine sugar and margarine; blend well. Lightly
spoon flour into measuring cup; level off. Add flour, ginger, cinnamon,
allspice and salt; mix until crumbly. Reserve 1/3 cup of mixture for
topping. To remaining mixture, add baking soda; mixing well. Add
buttermilk, molasses and egg, blending well. Pour batter into greased pan,
sprinkle with reserved mixture. Bake for 20 to 30 minutes or until
toothpick inserted in the center comes out clean.

Butter Sauce

In a small saucepan, combine all of the sauce ingredients. Bring to a boil
over medium heat, stirring constantly. Reduce heat, simmer 4 minutes,
stirring occasionally. Serve warm sauce over gingerbread. Refrigerate any
remaining sauce. Posted to EATL Digest 25 Mar 97 by Sue Albro
SALBRO@OCMVM.CNYRIC.ORG on Mar 26, 1997