Gingerbread Cake

Old-Fashion Gingerbread Cake and Lemon Sauce (serves about 20)

1 cup butter or marg

1 cup brown sugar

2 eggs, beaten

2-2/3 cup flour

1 cup molasses

1-1/2 tsp cinnamon

1-1/2 tsp ginger

1 tsp salt

1 tsp baking powder

1 tsp soda

1 tsp allspice

1 cup boiling water

Blend well. Pour into deep 9×17 pan (bottom greased). Bake 30-35 min 375 deg.

Lemon Sauce (spoon about 2 Tblsp sauce on top of each serving of cake.)

1 c sugar, 1/4 c cornstarch, 1/8 tsp salt, 2 c hot water, 1 Tblsp grated lemon peel, 1/2 cup lemon juice, 4 Tblsp butter or margarine

In saucepan combine sugar, cornstarch, salt until smooth. Blend in water. Cook medium until boiling, stirring constantly, til clear and slightly thickened (abt 1 min.) Stir in lemon juice. Place butter on top; as it melts, spread gently to cover surface of sauce (keeps a skin from forming.) Stir in butter just before serving.