Old Fashioned Gingerbread Cake
Gingerbread cake in America dates all the way back to the 1700s, with the first published recipe, by Amelia Simmons, appearing in 1796. Our recipe is updated from that original, with the special Southern enhancement of warm lemon sauce.
FOR THE CAKE
6 tablespoons unsalted butter at warm room temperature
½ cup sugar
1 egg at room temperature
¾ cup molasses
2 cups all-purpose flour
2 teaspoons baking powder
¼ baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¾ cup buttermilk at room temperature
FOR THE LEMON SAUCE
¼ cup sugar
1 tablespoon cornstarch
1 cup water
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
zest of one lemon
pinch of salt
Equipment: Natural Gas oven and stovetop
Preheat oven to 350 degrees.
Generously butter an 8″ x 8″ x 2″ baking pan.
Sift together the flour, baking powder, baking soda, salt, and spices.
In the bowl of an electric mixer cream the butter until very smooth. Slowly mix in the sugar and beat until creamy. Beat in the egg until well blended, then mix in the molasses until completely incorporated into the butter mixture.
Mix in a third of the flour mixture, mixing until just incorporated; mix in half the buttermilk, then another third of the flour mixture, the rest of the buttermilk, and finally the rest of the flour mixture. Mix only until just blended; try not to overmix.
Pour the cake batter into the prepared pan and bake for about 45 minutes or until a toothpick poked into the middle of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes; remove from the rack and cool completely.
MAKE THE LEMON SAUCE
Whisk together the sugar and cornstarch in a small saucepan and whisk in the water. Cook over medium heat, stirring regularly, until the mixture has thickened. Remove from the heat and stir in the butter until it has melted. Whisk in the remaining ingredients.
Place the lemon sauce in a dessert pitcher and serve warm with pieces of the cake.