Dillard House Buttermilk Gingerbread with Lemon Sauce

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#408

serves/makes:

ready in:
1-2 hrs

1 review
2 comments

ingredients

2 cups molasses
1 cup butter
1 cup granulated sugar
4 cups all-purpose flour
1 teaspoon ground cinnamon
3 teaspoons ground ginger
1 teaspoon baking soda
1 cup buttermilk

Lemon Sauce Icing
2 tablespoons cornstarch
pinch salt
1 cup sugar
2 cups boiling water
2 tablespoons grated lemon rind
6 tablespoons fresh lemon juice
2 tablespoons butter

directions

Cream together the molasses, butter, and sugar. Sift all dry ingredients together and mix into creamed mixture alternately with milk. Beat well. Bake in a greased and floured 9 x 13 baking pan in preheated 300 degrees F oven for 1 hour.

Lemon Sauce Icing: Mix cornstarch, salt and sugar. Stir in water slowly. Cook about 15 minutes, stirring constantly. Add other ingredients. Stir until well blended. Spread on gingerbread.

added by

ssmnita

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie September 4, 2008

I, too, wondered about the lack of eggs, but made it as given. I was very disappointed as the cake was very gooey, as in not done, at the end of an hour's baking. I tried baking it for a half hour longer after having the first servings, but it wasn't much better. Where did I go wrong? The taste was what I was looking for. The sauce was very good.
Becky in Mpls REVIEW:
October 27, 2007

I couldn't find my family favorite recipe, and found this one, which is similar. It's a surprise that it has no eggs, but it works just fine. I substituted buttermilk for milk plus lemon juice, and it was great. Very dense. I served it in a bowl with plenty of the sauce. Perfect for a wonderful fall evening.
Emma June 17, 2006

I would like to try this recipe,,no eggs listed in ingredients for bread or sauce? wanted to make sure. would you please email me?, Thanks Emma, Lucyndaskys2aol.com

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