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La Belle Cuisine
Marie’s
Rich Gingerbread with
Candied Ginger
and Lemon Glaze
 
Classic Home Desserts:
A Treasury of Heirloom and
Contemporary Recipes
by Richard Sax, 1994, Chapters Publishing, Ltd.
“This
is extraordinary gingerbread, moist and great-looking.
Cookbook
author
(and great cook) Marie Simmons, my co-
columnist for
Bon Appetit ,
says she
also likes to serve this
cake with John’s Mother’s Lemon Sauce
with
Lemon Slices
[recipe follows].”
Makes one
10-inch tube cake; serves 12 to 16
1
tablespoon unsalted butter, melted,
for the pan
1
cup (2 sticks) unsalted butter, softened
1
cup packed dark brown sugar
2
large eggs
2
cups dark molasses *See note!
3
1/2 cups all-purpose flour
2
tablespoons ground ginger
2
teaspoons baking soda
1/2
teaspoon ground cloves
1/2
teaspoon salt
1/4
cup minced crystallized ginger
1
cup boiling water
Lemon
Glaze
1
cup confectioner’s sugar
1
– 2 tablespoons fresh lemon juice
1/2
teaspoon grated lemon zest
* Note: As I don't particularly care
for the taste of molasses,
I
substitute either Lyles Golden Syrup or Steen's Cane Syrup.
1.
Preheat the oven to 350 degrees F. Generously brush the inside of a
10-inch Bundt or tube pan with the melted butter; sprinkle with a fine
coating of flour and shake out the excess; set aside.
2.
In a large bowl, beat the butter with an electric mixer at medium-high
speed until light and fluffy. Add the sugar and beat until smooth. Beat
in
the eggs, one at a time, beating well after each addition. Gradually
beat
in
the molasses in a slow, steady stream until blended.
3. Meanwhile, sift the flour, ginger, baking soda, cloves and salt together;
stir in the crystallized ginger. Gradually beat the dry ingredients into
the batter just until blended, no longer; turn off the mixer. Add the
boiling
water to the batter, 1/3 cup at a time, stirring gently but
thoroughly by
hand with a large rubber spatula after each addition. Spoon
the batter
into the prepared pan.
4. Bake until the cake pulls away from the sides of the pan, 55 to 60
minutes.
5. Cool the gingerbread in the pan on a wire rack until warm, 20 to 30
minutes. The top of the cake may fall slightly upon cooling. Run the
tip
of a knife around the sides of the cake to loosen it from the pan.
Invert
the cake onto a platter.
6. Lemon Glaze: In a small bowl, stir together the confectioner’s
sugar
and lemon juice until smooth; add the lemon zest. Drizzle the glaze
over
the top of the cooled cake. The cake is delicious served slightly
warm.
But for neat cutting, let the glaze set before serving.
John's
Mother's Lemon Sauce with Lemon Slices
Makes
about 1 1/3 cups
1/2
cup sugar
1
tablespoon cornstarch
1
cup cold cider or water
Grated
zest and juice of 1 lemon
1
lemon, thinly sliced (about 8 slices)
2
tablespoons unsalted butter
Pinch
salt
1. In a small nonreactive saucepan, stir together the sugar and
cornstarch. Add the cider or water in a slow stream and stir until smooth.
2. Set the pan over medium heat and bring the mixture to a boil. Stir
in the lemon zest and juice, lemon slices, butter and salt until the
butter melts. Serve immediately.
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