Gingerbread with Lemon Sauce

Bake this delicious homemade gingerbread made using Gold Medal® all-purpose flour and Gold Medal® whole wheat flour served with lemon sauce - a perfect holiday gift.

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PREP TIME
20 Min
TOTAL TIME
1 Hr 10 Min
SERVINGS
12

1 1/3: cups Gold Medal® all-purpose flour

1: cup Gold Medal® whole wheat flour

1/4: cup sugar

1: cup molasses

3/4: cup hot water

1/2: cup margarine or butter, softened

1: egg

1: teaspoon baking soda

1: teaspoon ground ginger

1: teaspoon ground cinnamon

3/4: teaspoon salt

Old-Fashioned Lemon Sauce, if desired

1: cup sugar

1/2: cup margarine or butter

1/4: cup water

1: egg, well beaten

3/4: teaspoon grated lemon peel

3: tablespoons lemon juice

1 Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening or spray with cooking spray; lightly flour. In large bowl, beat all ingredients except Old-Fashioned Lemon Sauce with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
2 Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm with Old-Fashioned Lemon Sauce.
3 OLD-FASHIONED LEMON SAUCE: In 1-quart saucepan, mix all ingredients. Heat to boiling over medium heat, stirring constantly.

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Expert Tips

Substitute 1 cup Gold Medal® whole wheat flour for 1 cup of the all-purpose flour. Decrease sugar to 1/4 cup.

Gingerbread is great served warm or cool. To refresh in the microwave, microwave one piece of room-temperature Gingerbread 15 to 20 seconds, two pieces 25 to 30 seconds or four pieces 1 minute 20 seconds to 1 minute 25 seconds. To heat frozen Gingerbread, microwave one piece 30 to 35 seconds, two pieces 50 to 55 seconds or four pieces 1 minute 30 seconds to 1 minute 35 seconds.