Gingerbread Ii
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Brown Sugar (packed)1
Egg1 cup
Molasse1.5 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Ground Ginger1 tsp
Ground Cinnamon1 cup
Buttermilk1 cup
White Sugar1 tbsp
Cornstarch1 cup
Water (warm)2 tbsps
Lemon Zest (grated)Directions:
1
Cream 1/4 of the butter and the brown sugar until fluffy
2
Beat in egg and molasses
3
Mix flour with cinnamon, ginger, and baking soda
4
Add to creamed mixture alternately with the buttermilk
5
Pour batter into an 8 or 9 inch microwave safe glass pan
6
Microwave for 4 to 5 minutes on medium
7
Rotate 4 times while cooking
8
Microwave 2 to 3 minutes on high
9
Cake is done when a toothpick inserted into the middle comes out clean
10
Serve warm or cold with Lemon Sauce
11
To Make Lemon Sauce: Combine the white sugar and cornstarch
12
Stir until well mixed; add water
13
Microwave 2 to 3 minutes
14
Stir every 30 seconds, until mixture has thickened and boiled for 30 seconds
15
Watch carefully so that it does not boil over
16
Add the remaining 2 tablespoons butter, lemon zest, and lemon juice
17
Serve warm or cold