The spicy aroma of gingerbread baking evokes memories of kitchens past. The lemon sauce adds contemporary flair.
- 1/2 cup butter or margarine, softened
- 2/3 cup firmly packed brown sugar
- 2 eggs
- 1/2 cup molasses
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup dairy sour cream
- 1 cup Sun-Maid Zante Currants
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 tablespoons lemon juice
- 1/4 teaspoon grated lemon peel
- 1//4 cup butter
Lemon Sauce (optional):
HEAT oven to 325º F.
GREASE a 9-inch square or round pan.
COMBINE butter and brown sugar; beat until light and fluffy.
ADD eggs, one at a time, beating well after each addition.
BLEND in molasses.
COMBINE flour, baking soda, ginger, allspice, cinnamon and salt; stir into butter mixture alternately with sour cream.
STIR in currants.
SPOON batter into greased pan.
BAKE for 55 to 60 minutes or until toothpick inserted in center comes out clean.
Prepare Lemon Sauce:
COMBINE sugar and cornstarch in small saucepan; blend in water, lemon juice and lemon peel.
COOK over medium heat, stirring constantly, until thickened; blend in butter.
SERVE cake warm with sauce.
Option: May also dust cake lightly with powdered sugar.
Makes 9 servings.