Walnut Gingerbread Cake with Lemon Sauce
Some of my kids requested that I post this recipe, a favorite from their childhood. One of my favorites too, especially on a cold winter evening, with a cup of coffee or tea.
1/2 cup butter
1/4 cup honey
1 cup molasses
3 eggs
3 cups flour
2-1/2 tsp cinnamon
2 tsp ginger
2 tsp baking powder
1 cup buttermilk
1 cup coarsely chopped walnuts (optional)
Cream together 1/2 cup butter and 1/4 cup honey. Add the molasses and the eggs and beat well.
Sift together flour, cinnamon, ginger, and baking powder. Add to butter mixture alternately with the buttermilk. Stir in walnuts if using.
Pour into greased 9x13 pan. Bake 35 - 40 minutes at 325. Cool in pan for 10 minutes before cutting into 3x3 squares.
Serve with warm lemon sauce (applesauce or whipped cream are also good).
Lemon sauce:
1 cup water
1/2 cup honey
1 Tbsp cornstarch dissolved in 1 Tbsp water
2 Tbsp butter
2 Tbsp lemon juice
1/2 tsp nutmeg
1/4 tsp salt
Bring water to a boil. Stir in honey and cornstarch. Lower to a simmer and simmer for 2 minutes, stirring constantly.
Add the rest of the ingredients. Simmer and stir until thickened.
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