Gingerbread with Lemon Sauce

(by JoAnn Andrus)

(Adapted from The Fannie Farmer Cookbook)

1 1/2 c. flour

1/2 c. sugar

2 t. baking powder

1 t. ginger

optional: 1/2 t. cinnamon

optional: 1/4 t. ground cloves

optional: 1/4 t. ground nutmeg

1/4 t. salt

1/4 c. butter

1/2 c. boiling water

1/2 c. molasses

Preheat oven to 325 F. ​

Sift together flour, sugar, baking powder, ginger, salt, and optional cinnamon, cloves, and nutmeg.

Combine butter and boiling water.

When butter melts, add molasses.

Stir into flour mixture and beat just enough to make a smooth batter.

Spread in a buttered 8- or 9-inch square pan.

Bake about 35 minutes.

Lemon Sauce

1 1/2 T. cornstarch

2 T. lemon juice

1 1/2 c. hot water

1/4 c. sugar

1 1/2 T. butter

grated rind of 1/4 lemon

Combine cornstarch and sugar in a pan over low heat.

Add hot water slowly, stirring constantly until mixture thickens.

Add lemon juice and butter.

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