Week 50 : Gingerbread with Lemon Sauce

Cake:

1/2 cup of butter, softened

1/2 cup sugar 

1 egg, lightly beaten

1 cup molasses

2 1/2 cup flour

1 1/2 t. baking soda

1 t. cinnamon

2 t. ginger

1/2 t. cloves

1/2 t. salt

1 cup hot coffee or hot water

Sauce:

2 t. cornstarch

1/2 cup powdered sugar

pinch of salt

juice of 2 lemons

1/2 cup water

Mix together butter and sugar.  Add egg and mix well.  Add molasses.  Next, add flour, baking soda, cinnamon, ginger, cloves and salt.  Stir until well mixed.  Add coffee or water (I used coffee).  Pour into a Crock Pot that has been sprayed with non-stick cooking spray.  Leave the lid ajar.  Cook on LOW about 3-4 hours.  Invert Crock Pot and let cake fall onto a cooling rack.  In a saucepan, whisk cornstarch, powdered sugar, salt, lemon juice and water until thick and bubbly.  Pour over slices of cake and sprinkle with powdered sugar.

I will have to admit with this one...I made it twice.  The first time I made it, I cooked it on HIGH for 2 hours and the entire top and most of the sides were burned.  So, I slowed it down a smidge and cooked it on LOW.  Still think I cooked it a bit too long- however, only one little corner of the cake was burned.  It's kind of tricky to tell when this cake is done.  The condensation that drips off the lid and onto the cake give the cake the illusion that it is not finished baking.  However, a knife slipped down the center will tell you if the cake is cooked throughout.  The lemon sauce was a delightful addition to this cake.  Keep in mind though that with this sauce, a little goes a long way.  The tart sauce with the gingerbread is a great combo I have never tried before.  This was a yummy late night treat!  (Just keep an eye on it as it cooks!)