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Directions:
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Cake:
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Grease an 8 inch square pan. Preheat oven to 325 degrees F.
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Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.
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Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.
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Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.
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Gradually add boiling water, stirring after each addition. Turn into prepared pan.
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Bake for about 50 minutes. Serve warm with lemon sauce.
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Lemon sauce:
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Combine cornstarch, salt and sugar in a small saucepan. Slowly stir boiling water into the sugar mixture.
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Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
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Remove from heat and stir in butter and lemon rind and juice.
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Caramel Sauce
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1 cup butter
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1 cup sugar
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1 cup brown sugar
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1 cup cream
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pinch of salt
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2 teaspoons vanilla
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Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc..
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