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La Belle Cuisine
Rich Gingerbread with
and Lemon Glaze
Classic Home Desserts:
A Treasury of Heirloom and
by Richard Sax, 1994, Chapters Publishing, Ltd.
is extraordinary gingerbread, moist and great-looking.
(and great cook) Marie Simmons, my co-
also likes to serve this
cake with John’s Mother’s Lemon Sauce
10-inch tube cake; serves 12 to 16
tablespoon unsalted butter, melted,
for the pan
cup (2 sticks) unsalted butter, softened
cup packed dark brown sugar
cups dark molasses *See note!
1/2 cups all-purpose flour
tablespoons ground ginger
teaspoons baking soda
teaspoon ground cloves
cup minced crystallized ginger
cup boiling water
cup confectioner’s sugar
– 2 tablespoons fresh lemon juice
teaspoon grated lemon zest
* Note: As I don't particularly care
for the taste of molasses,
substitute either Lyles Golden Syrup or Steen's Cane Syrup.
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.
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
the eggs, one at a time, beating well after each addition. Gradually
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
water to the batter, 1/3 cup at a time, stirring gently but
hand with a large rubber spatula after each addition. Spoon
into the prepared pan.
4. Bake until the cake pulls away from the sides of the pan, 55 to 60
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
of a knife around the sides of the cake to loosen it from the pan.
the cake onto a platter.
6. Lemon Glaze: In a small bowl, stir together the confectioner’s
and lemon juice until smooth; add the lemon zest. Drizzle the glaze
the top of the cooled cake. The cake is delicious served slightly
But for neat cutting, let the glaze set before serving.
Mother's Lemon Sauce with Lemon Slices
about 1 1/3 cups
cup cold cider or water
zest and juice of 1 lemon
lemon, thinly sliced (about 8 slices)
tablespoons unsalted butter
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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Gingerbread Bundt Cake with
Triple Ginger Loaf
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