Gingerbread Cake with Lemon Sauce

½ c butter

¼ c sugar

¼ c firmly packed brown sugar

1 egg, beaten

2/3 c light molasses

2 ¼ c all-purpose flour

1 ½ tsp baking soda

½ tsp salt

2 tsp ground ginger

½ tsp ground nutmeg

½ tsp ground cinnamon

¼ tsp ground cloves

1 c hot water

Lemon Sauce

½ c sugar

1 TBsp cornstarch

1 c boiling water

2 TBsp unsalted butter

2 TBsp lemon juice.

1 tsp grated lemon rind

Preheat oven to 350°F.

Cream butter with an electric mixer on low speed. Gradually add sugar and brown sugar, beating on medium speed until light and fluffy. Add egg and molasses, mixing well. Combine flour, soda, salt, and spices. Add to cream mixture alternately with hot water, beginning and ending with flour mixture. Mix well.

Pour batter into a lightly greased and floured 9-inch square baking pan. Bake for 35 minutes, or until a wooden pick inserted in the centre comes out clean. Let cool completely in pan on a wire rack. Cut into squares or wedges to serve.

To make sauce, combine sugar and cornstarch in a small saucepan. Gradually stir in boiling water. Cook over low heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter, lemon juice, and lemon rind, stirring until butter melts. Serve over gingerbread squares.

Yield: 9 servings.