MICROWAVE GINGERBREAD CAKE
1/4 cup butter, softened
1 tablespoon sugar
1 egg
1/2 cup molasses
1 1/4 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
Lemon Sauce (recipe follows)
Cream butter with sugar. Add egg and molasses. Beat well. Stir in 1/2
cup boiling water.
Combine flour, cinnamon, baking soda, ginger, and salt. Stir flour mixture into creamed mixture.
Pour into a greased 9-inch microwave safe pie plate. Microwave on HIGH 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. Serve warm Lemon Sauce over warm gingerbread.
LEMON SAUCE
1 cup sugar
1/2 cup butter or margarine
1/4 cup water
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.
Makes 8 servings
Source: Lucille Proctor, USU Home Economist in Garfield County, KSL-TV, December 21, 1998
1/4 cup butter, softened
1 tablespoon sugar
1 egg
1/2 cup molasses
1 1/4 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
Lemon Sauce (recipe follows)
Cream butter with sugar. Add egg and molasses. Beat well. Stir in 1/2
cup boiling water.
Combine flour, cinnamon, baking soda, ginger, and salt. Stir flour mixture into creamed mixture.
Pour into a greased 9-inch microwave safe pie plate. Microwave on HIGH 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. Serve warm Lemon Sauce over warm gingerbread.
LEMON SAUCE
1 cup sugar
1/2 cup butter or margarine
1/4 cup water
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.
Makes 8 servings
Source: Lucille Proctor, USU Home Economist in Garfield County, KSL-TV, December 21, 1998
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