What Comes To Mind When The Calendar Turns To October...?!

I made this "New" Gingerbread Recipe and it is a Winner..!

The topping is fresh heavy cream I had on hand and needed to use, so I whipped it up to top the Gingerbread while it was still warm from the oven.  Yummmmmo!

Below the Gingerbread recipe is a recipe for Lemon Sauce that was shared from a Lady from my church.  Her daughter requests Gingerbread for her birthday cake every year topped with the Lemon Sauce.

Gingerbread

2 ½ cups flour
2 teaspoons baking powder
1 teaspoon ground ginger
½ cup shortening
1 cup brown sugar
1 cup molasses
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1 cup boiling water
1 teaspoon baking soda
2 eggs, well beaten

Preheat oven to 325F

Butter a 9x13 cake pan or two loaf pans and line with parchment paper. Butter the parchment.

Combine flour, baking powder, and ginger together and set aside.

Cream shortening and brown sugar until fluffy, then add molasses, salt, nutmeg, and cinnamon. Mix well. Add baking soda to boiling water and mix into molasses mixture. Fold in reserved flour mixture and combine. Add beaten eggs and mix well.

Pour into pan(s) and bake about 50 minutes or until a cake tester comes out clean. Serve warm.

Lemon Sauce

Old-Fashioned Lemon Sauce. Combine in saucepan 1/2 c. butter, 1 c. sugar, 1/4 c. water, 1 egg, well beaten, 3 T. lemon juice (1 lemon) and grated rind of 1 lemon. Cook, over medium heat, stirring constantly, just until mixture comes to a boil. Makes 1 1/3 cups

Thanks for stopping by for a visit...!

As always, have a fantastic week my friends....

K