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Ingredients
| granulated sugar: 1 cup |
| household shortening: 1/2 cup |
| eggs: 2 (large//beaten) |
| baking soda: 2 tsp |
| buttermilk: 1 cup |
| molasses: 1 cup |
| ground cinnamon: 2 tsp |
| ground ginger: 1 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| salt: 1 tsp |
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1 cup |
| cornstarch: 4 Tbl |
| salt: 1/2 tsp |
| water: 1 cup |
| lemon zest: 1 tsp |
| lemon juice: 6 Tbl |
| salted butter: 2 Tbl |
| frozen whipped topping (optional) |
Mrs. Wilkes Gingerbread With Lemon Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
16 serving(s)
Tags
- Preheat oven to 365°.
- Cream the sugar and the Crisco, add the eggs. Dissolve the baking soda in buttermilk and add to this mixture.
- Add the molasses, spices, salt and flour.
- Grease and flour two loaf pans.
- Bake in two 8x5-inch loaf pans for 20 minutes.
- Serve with whipped cream/lemon topping.
- To prepare LEMON TOPPING:.
- Combine sugar, cornstarch and salt in a pan. Add the water and cook over low eat, for 5 minutes, until the mixture thickens and boils .
- Remove from heat and add the lemon rind, juice and butter; stir till blended.
- Cool slightly before serving.