This recipe was discovered by my older sister years ago and has remained a favorite of mine. It is just such a delicious, spicy, and wintry dessert. Since my family has never been one to settle for the basics, Sonya of course added the full spectrum of embellishments suggested at the bottom of the recipe!
It was actually at Ben’s suggestion that made me think of gingerbread. Although I think he was actually thinking more of a cookie, but he ended up loving this one! This is one of the few recipes I make without really altering it at all. It is simply so good exactly as it’s written, and the lemon sauce really brightens it up.
To be quite honest… this has been my breakfast for 2 days now!
Gingerbread (1969 Betty Crocker Cookbook)
2 ¼ c flour
1/3 c sugar
1 c dark molasses
¾ c hot water
½ c shortening
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
¾ tsp salt
Heat oven to 325°.
Grease and flour a 13”x9”x2” pan.
Measure all ingredients into a large bowl, mix on medium speed for 3 to 4 minutes, scrap the sides of the bowl occasionally. Pour batter into pan.
Bake 15 to 25 minutes, or until wooden pick inserted into the center comes out clean.
For the “Haddon Hall” version I always make there are a few additions.
Old-Fashioned Lemon Sauce (1969 Betty Crocker Cookbook)
½ c butter
¼ c water
1 egg, well beaten
¾ tsp lemon zest
3 Tbs lemon juice
Combine all ingredients in a medium sauce pan. Over medium heat bring to a boil, stirring constantly. Serve warm.
Beat cream cheese with a bit of milk until fluffy. Slice gingerbread piece in half, fill with whipped cream cheese, and close. Top with warm lemon sauce and serve.