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Gingerbread with Lemon Sauce and Whipped Cream
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Enhance gingerbread with tangy lemon sauce and fluffy whipped cream.
Ingredients:
  • 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
  • 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
  • 1 cup whipping cream
  • 2 tablespoons granulated or powdered sugar
  • 1 teaspoon vanilla
Instructions:
  • Preheat the oven to 325°F. Grease and lightly flour a 9-inch square pan. In a large bowl, use an electric mixer on low speed to mix the gingerbread ingredients for 30 seconds, scraping the bowl constantly. Increase the speed to medium and continue mixing for 3 minutes, scraping the bowl occasionally. Pour the mixture into the pan.
  • Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  • In a 1-quart saucepan, combine 1/2 cup granulated sugar and cornstarch. Slowly whisk in 3/4 cup water. Cook over medium heat, stirring continuously, until the mixture thickens and comes to a boil. Boil and stir for 1 minute. Remove from heat, then add the rest of the lemon sauce ingredients. Enjoy warm or chilled.
  • In a cool bowl, whip sweetened cream ingredients on high speed until soft peaks form. Serve lemon sauce and whipped cream with warm gingerbread.

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