1/4 cup butter
1 tablespoon sugar
1 egg
1/2 cup molasses
1 1/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon salt
Cream butter with sugar. Add egg and molasses. Beat well. Stir in 1/2 cup boiling water.
Combine flour, cinnamon, soda, ginger, and salt. Stir flour mixture into creamed mixture. Pour into a greased 9 inch microwave safe pie plate. Microwave on HIGH heat about 7-8 minutes, or until a toothpick inserted in center comes out clean. To cook evenly, rotate plate 1/4 turn every 2 minutes during cooking. Cover with wax paper and allow to stand 5 minutes. Remove wax paper and invert cake on serving plate.
LEMON SAUCE:
1 cup sugar
1/2 cup butter or margarine
1 egg
3 tablespoons lemon juice
1 tablespoon lemon peel, grated
Combine sugar, butter, and 1/4 cup water in a 1 quart microwave-safe bowl. Microwave on high 2-3 minutes or until butter is melted and mixture begins to boil. Stir. Beat egg. Add a small amount of the hot mixture to egg and beat well. Pour egg mixture into remaining hot mixture and beat well. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve warm over warm gingerbread.
Add comment