I think it is nice to offer your Thanksgiving guests something other than pie. Not everyone likes pie. But even pie lovers will make room for this delicious Fall dessert. I love the spiciness of the gingerbread paired with tangy lemon sauce. It is a wonderful combination and is best when served warm.
First, start by making the gingerbread.
Grease a 9 x 13 pan. Turn the oven to 325.
Beat together:
1/2 c. butter
1/3 c. brown sugar
Then add and beat in, scraping down sides of the bowl:
1 egg
1 c. molasses
In a seperate bowl, whisk or sift together the following ingredients:
2 1/3 c. flour
1 1/2 tsp. ginger
1 tsp. cinammon
3/4 tsp. baking soda
1/2 tsp. salt
Add the dry ingredients to the wet, and stir. Then, as the last step, add:
3/4 c. hot water (I usually just pop it in the microwave–it should be near boiling)
Make sure all of the ingredients are incorporated, then pour into the prepared pan.
Bake for about 30-4o min in the oven, or until the middle springs back when touched or when it passes the toothpick test.
While the gingerbread is cooking, prepare the lemon sauce.
Lemon Sauce
1 c. sugar
1 c. brown sugar
2 T. flour
1/2 tsp. nutmeg
pinch of salt
2 c. boiling water
1/4 c. fresh squeezed lemon juice
grated zest of one lemon
2 T. butter
In a saucepan, mix the first five ingredients. And the boiling water (use the microwave or your tea kettle) and blend with a whisk. Add the rest of the ingredients and continue to let simmer while the cake cooks. It will never get really thick.
Once the cake is done, let it cool for about 10 minutes. To serve, cut into squares and drizzle 1-2 spoonfuls of warm lemon sauce over the top. Garnish with whipped cream, if desired.
I must admit, there is something comforting about this dish. It just makes me feel happy! And safe. And full, especially after I eat several pieces.
Damommachef Cooks 
Posted on November 8, 2011
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