Time 1h Yield 9 serving(s) Number Of Ingredients 19 Steps:
Gingerbread: Grease 9x9x2" baking pan. Preheat oven to 350 degrees F. Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl. Stir in the wheat germ. Beat eggs in a medium size bowl until frothy. Stir in buttermilk, molasses and oil, mixing well. Stir liquid ingredients into dry ingredients, mixing well. Pour into prepared pan. Bake in oven for 35 minutes or until top springs back when pressed. Cool in pan on wire rack. Cut into squares. Serve warm with Lemon Sauce. Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well. Stir in boiling water and bring to boil again, stirring constantly. Lower heat and simmer, stirring, until sauce is thickened and clear. Stir in butter, lemon rind and juice. Pour over warm Gingerbread.
Time 50m Yield 20 servings. Number Of Ingredients 20 Steps:
Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.
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Time 1h5m Yield 1 cake, 12 serving(s) Number Of Ingredients 18 Steps:
Preheat oven to 350°F. Prepare 8" or 9" square pan with Pan Release or non-stick spray. Line bottom of pan with parchment if you will wish to turn out cake onto a serving plate. Sift together all dry ingredients; set aside. Combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside. Cream butter and sugar in large mixer bowl. Add egg, beat well. Alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. Pour batter into prepared pan. Bake at 350°F. for 45 to 50 minutes, until the center tests clean with a toothpick and springs back to a light touch, and the cake is just starting to pull away from the edges of the pan. Cool 5 minutes before removing from pan. Cool before serving; serve with lemon sauce or lemon curd. LEMON SAUCE:. Cream sugar and butter together in top of a double boiler. Stir in egg. Place over simmering water. Whisk until smooth and glossy. Remove from heat; whisk in lemon rind and juice. Serve warm over Gingerbread.
