Gingerbread with Lemon Sauce

Gingerbread with Lemon Sauce

1/2 cup margarine
1/2 cup sugar
1 egg
1 cup molasses
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1/2 tsp. salt
1 cup hot water

Cream margarine and sugar. Add eggs and molasses, blend well. Add dry
ingredients together. Add hot water, beat until smooth. Bake in a greased
13x9 inch pan at 350 F for 30-40 minutes. Top with whipped cream or lemon
sauce.

Lemon Sauce

2 1/4 cup water
1 1/2 cup confectioner's sugar
6 Tbsp. cornstarch
12-inch by 1/2-inch wide lemon rind
3/4 cup butter
1 (6 oz.) can frozen lemonade concentrate

Combine water, confectioner's sugar, cornstarch and lemon rind in electric
blender until rind is finely grated. Pour in sauce pan, add butter. Cook
over medium heat, stirring constantly until thick and shiny. Stir in
lemonade concentrate. Serve over warm gingerbread.


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Source:

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