Ingredients:
- 1/4 cup butter
- 1 tablespoon sugar
- 1 egg
- 1/2 cup molasses
- 1 1/4 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
Method:
Cream butter with sugar. Add egg and molasses. Beat well. Stir in 1/2 cup boiling water.
Combine flour, cinnamon, soda, ginger, and salt. Stir flour mixture into creamed mixture. Pour into a greased 9 inch microwave safe pie plate. Microwave on HIGH heat 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.
LEMON SAUCE:
Ingredients:
- 1 cup sugar
- 1/2 cup butter or margarine
- 1 egg
- 3 tablespoons lemon juice
- 1 tablespoon lemon peel, grated
Method:
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. Serve warm over warm gingerbread.
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