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Walnut Gingerbread with Lemon Sauce

Victor Martorano

  • 1 c. white sugar
  • 1/4 tsp. salt
  • 2 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1 c. light vegetable oil (grapeseed works well)
  • 1 c. molasses
  • 2 tsp. baking soda
  • 1 c. boiling water
  • 2 1/2 c. all-purpose flour, unsifted
  • 2 eggs well beaten
  • 1 c. chopped walnuts

Heat oven to 350 degrees. Mix the sugar, salt, ginger, cloves and cinnamon in a large mixing bowl. Add the vegetable oil and the molasses, stirring until well blended (with a wire whisk). Stir the baking soda into the boiling water, and immediately stir into the above mixture. Add the flour gradually, mixing well after each addition. Stir in the beaten eggs and the walnuts. Pour into a greased 9×13 inch baking pan and bake for 40 minutes or until an inserted toothpick comes out clean. Cut and serve with lemon sauce.

Lemon Sauce:

  • 1/2 c. white sugar
  • 1 tbsp. corn starch
  • 1/8 tsp. salt
  • 1/8 tsp. nutmeg
  • 1 1/4 c. water
  • 1 1/2 tbsp. lemon juice
  • 2 tbsp. butter

Stir corn starch into 1/4 c. cold water. Stir sugar, salt and nutmeg into 1 c. water and bring to the boil. Reduce heat to low, add cornstarch, and simmer, stirring constantly, until mixture thickens and clears. Add butter and lemon juice and blend thoroughly.

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