| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts, Fillings & |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sweet butter |
| 1 |
c |
Granulated sugar |
| 5 |
|
Eggs |
| 2 |
c |
All-purpose flour |
| 1 |
t |
Ground ginger |
| 1 |
t |
Ground cinnamon |
| 1 |
t |
Ground cloves |
| 1/2 |
t |
Ground nutmeg |
| 1 |
c |
Molasses |
| 1/2 |
c |
Sour cream |
|
|
Powdered sugar, sifted |
| 2 |
T |
Cornstarch |
| 1 |
c |
Water |
| 1 |
T |
Butter |
| 2 |
t |
Lemon rind, grated |
| 1/3 |
c |
Lemon juice |
INSTRUCTIONS
Cream butter and gradually add sugar, beating with an electric mixer
at medium speed until smooth. Add eggs, one at a time, beating after
each addition. Combine flour, baking soda and spices. Set aside.
Combine molasses and sour cream. Add flour mixture to creamed mixture,
alternating with molasses mixture, beginning and ending with flour
mixture. Mix just until blended after each addition. Grease and flour
10 inch Budnt pan. Pour batter into pan. Bake at 325 degrees for 1
hour until toothpick, inserted in center, comes out clean. Cool in pan
15 minutes; remove from pan and let cool completely on wire rack. Sift
powdered sugar over cake. Serve with Lemon Sauce if desired. Lemon
Sauce: Combine sugar, constarch and water; stir until smooth. Cook
over medium heat, stirring until smooth and thickened. Add butter,
lemon rind and juice. Cook until heated through, stirring constantly.
Makes 1 1/3 cups. Recipe By : Holiday Sweets and Treats Vol 1 No 1
Posted to MC-Recipe Digest V1 #256 Date: Thu, 24 Oct 1996 09:56:08
-0400 From: "Izzy and PJ" <izzypj@aei.ca>
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