Gingerbread with Lemon Sauce and Whipped Cream

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  • 20 min prep time
  • 1 hr 5 min total time
  • 19 ingredients
  • 9 servings

Ingredients

Gingerbread

2 1/3
cups all-purpose flour
1/2
cup shortening
1/3
cup granulated sugar
1
cup molasses
3/4
cup hot water
1
teaspoon baking soda
1
teaspoon ground ginger
1
teaspoon ground cinnamon
3/4
teaspoon salt
1
egg

Lemon Sauce

1/2
cup granulated sugar
2
tablespoons cornstarch
3/4
cup water
1
tablespoon grated lemon peel
1/4
cup lemon juice
2
tablespoons butter or margarine

Sweetened Whipped Cream

1
cup whipping cream
2
tablespoons granulated or powdered sugar
1
teaspoon vanilla

Directions

  1. 1 Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
  2. 2 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  3. 3 Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
  4. 4 In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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