INGREDIENTS

INSTRUCTIONS

To make the gingerbread, put the sugar and water in a large saute pan
and cook over high heat until the sugar turns golden, 3 to 5 minutes.
Do not stir until the sugar starts to brown. Add the apples and cook
until they are tender and the caramel is soft, about 4 minutes.
Meanwhile, in the bowl of a heavy-duty mixer, combine the butter,
brown sugar, cream, and molasses and mix well on high speed. Add the
eggs one at a time, fully incorporating each one before adding the
next. Add the cooked apples, mix well, and set aside.  Preheat the oven
to 350 degrees. Butter a 9 x 13-inch baking pan and  set aside. In a
medium bowl, combine the flour, ground ginger,  cinnamon, nutmeg,
candied ginger, and baking soda. Add half of the  flour mixture to the
egg mixture. Add half of the sour cream and mix  well. Add the
remaining flour mixture and mix well. Stir in the  remaining sour cream
and then add the pecans and mix well. Pour into  the prepared pan and
bake in the oven until a knife inserted in the  center comes out clean,
about 45 to 55 minutes.  Meanwhile, prepare the sauce. Put the lemon
juice, water, sugar, zest  and vanilla in a medium saucepan and bring
to a boil. Put the  cornstarch in a bowl and add the water to soften.
Whisk the  cornstarch into the boiling sugar mixture and then whisk in
the  butter. Keep the sauce warm until ready to use.  Remove the cake
from the oven and let cool for 10 minutes. Meanwhile,  whip the cream
to soft peaks. Slice the cake and place the slices on  individual
plates. Drizzle some of the sauce over each slice, top  with a dollop
of whipped cream, and serve.  Converted by MC_Buster.  Per serving: 690
Calories (kcal); 26g Total Fat; (33% calories from  fat); 7g Protein;
111g Carbohydrate; 127mg Cholesterol; 185mg Sodium  Food Exchanges: 2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;  5 Fat; 5 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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