Gingerbread With Lemon Sauce

Photo: flickr user The Gifted Photographer

Ingredients

Nonstick vegetable spray coating

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup brown sugar packed

1/4 cup molasses

1/4 cup water

2 tablespoons lemon juice

1/4 cup granulated sugar

1 tablespoon cornstarch

1/2 teaspoon lemon zest

1/8 teaspoon salt

3/4 cup water

1/8 teaspoon ground nutmeg

2 tablespoons lemon juice

Preparation

Spray three 2 & 1/2 inch diameter soup cans with nonstick vegetable spray coating. Set aside.

In medium mixing bowl, stir together the flour, baking soda, ginger, cinnamon, and the 1/4 teaspoon nutmeg. In a small bowl, combine brown sugar, molasses, water and 2 tablespoons lemon juice. Stir into flour mixture just till blended. Quickly pour batter into prepared cans. Cover with foil. Bake in a 350 degree oven for 20-25 minutes. Cool 10 minutes in cans; remove to wire rack.

In a saucepan, combine granulated sugar, cornstarch, lemon peel, salt, and the 1/8 teaspoon nutmeg. Add the 3/4 cup water.

Cook and stir till mixture is bubbly. Stir in remaining lemon juice.

Serve over warm gingerbread.

Makes 12 servings.