Gingerbread with Lemon Sauce

  • 16 TBS butter (2 sticks, softened)
  • 1 cup brown sugar
  • ½ cup molasses
  • ½ cup light corn syrup
  • 2 eggs, beaten
  • 2½ cups flour
  • 2 tsp baking soda
  • 1 cup buttermilk, at room temperature
  • 8 ounces fresh ginger, minced
  • 1 TBS ground ginger

Heat the oven to 325° F.

In a large bowl, combine the butter and the sugar. Add the molasses, corn syrup, eggs, and salt, and beat until sooth.

Mix together the flour and the baking soda. Using a whisk, mix half of the flour mixture into the butter-sugar-egg mixture, then ix in half of the buttermilk. Whisk in the rest of the flour mixture, the the rest of the buttermilk.

Pour the batter into the prepared pan and bake for 40-45 minutes, until the center is puffed.

Cool, cut into squares, and serve with the lemon sauce.

Lemon Sauce

  • grated peel of 1 lemon
  • 1 cup lemon juice
  • 1½ cups sugar
  • ½ tsp salt
  • 6 eggs
  • 16 TBS butter (2 sticks), cut into pieces

Place grated lemon peel, lemon juice, sugar, salt, eggs and egg yolks in a stainless steel bowl over boiling water or use a double boiler.) Keep the water simmering, but not boiling.

Stir with a whisk, continuously, for about 12 minutes, until thick. (The time will vary according to how hot the water is and how close the bowl is to the water.)

Remove from the heat and, using a whisk, add the butter, piece by piece. Cool the lemon sauce and serve with the gingerbread.

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