Gingerbread Cake

This is definitely a Family Favorite! We all absolutely love the delectable and comforting flavor of this cake. 

Vanilla Sauce is shown here, which is wonderful, but I think I even like Lemon Sauce better. Recipe comes from my Better Homes & Gardens Cookbook, p. 163, with the only modifications being changing the white flour for whole wheat and the refined sugar for raw sugar.

Gingerbread Cake
1 1/2 c. whole wheat flour
3/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter (or shortening)
1/4 c. raw sugar
1 egg
1/2 c. molasses

In bowl, stir together flour, cinnamon, ginger, baking powder, and baking soda. Set aside.

In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add raw sugar; beat until fluffy-ish.

Add egg and molasses; beat 1 minute.

Alternately add flour mixture and 1/2 c. water to butter mixture, beating on low speed after each addition until combined. Pour batter into greased pan. Can use round, square, or rectangular cake pan. I like to use my 9" x 12" pan.

Bake at 350 for 35 to 40 minutes or until wooden toothpick comes out clean. Cool for 30 minutes in pan on wire rack (is very crumbly while hot).

Sauces:

Vanilla Sauce (from p. 484)

1/2 c. raw sugar
1 Tb. cornstarch
1 c. boiling water
2 Tb. butter
1 tsp. vanilla paste or vanilla extract
dash salt

In medium saucepan stir together raw sugar and cornstarch. Slowly stir in water.

Cook over medium heat until mixture is gently boiling. Boil for 5 minutes; remove from heat.

Stir in butter, vanilla, and salt. Serve over gingerbread, etc. (Cover and chill leftovers for up to 3 days.)


Lemon Sauce (p. 483)

2/3 c. raw sugar
4 tsp. cornstarch
1/4 c. water
2 tsp. finely shredded lemon peel
1/4 c. lemon juice
2 beaten egg yolks
6 Tb. butter, cut up
1/4 c. half-and-half, light cream, or milk

In small saucepan, stir together raw sugar and cornstarch.

Stir in water, lemon peel, and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly.

Cook and stir for 1 minute more.

Remove from heat and gradually stir egg yolks into hot mixture. Return mixture to stove. Cook and stir for 2 minutes more.

Gradually stir in butter until melted. Stir in half-and-half (or milk). Serve warm. (Cover and chill leftovers for up to 3 days.)