Stout Gingerbread with Citrus Sauce

recipe
This Gingerbread with Citrus Sauce recipe is a holiday hit. One online reviewer says, "This recipe has become a family tradition- I made it for my parents a couple of years ago, and now am 'required' to make it for all holiday get-togethers." Here's a tip - make the sauce just before serving.

Yield:

12 servings (serving size: 1 gingerbread slice and about 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 274
Caloriesfromfat 30 %
Fat 9.2 g
Satfat 5.6 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 3 g
Carbohydrate 44.5 g
Fiber 0.9 g
Cholesterol 40 mg
Iron 1.5 mg
Sodium 224 mg
Calcium 28 mg

Ingredients

Gingerbread:
Cooking spray
2 cups all-purpose flour (about 9 ounces)
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup sugar
1/2 cup butter, softened
1 large egg
1/4 cup molasses
1 tablespoon grated fresh ginger
1 cup stout beer (such as Guinness)
Sauce:
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
1 tablespoon butter
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
1/4 teaspoon vanilla extract

Preparation

Preheat oven to 350°.

To prepare the gingerbread, coat a 9-inch round cake pan with cooking spray; line bottom of pan with parchment paper. Coat paper with cooking spray; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a bowl, stirring with a whisk. Combine 3/4 cup sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg; beat until blended. Beat in molasses and fresh ginger. Add flour mixture and beer alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan. Bake at 350° for 40 minutes or until a wooden pick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare sauce, combine 1/2 cup sugar, 1/2 cup water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add 1 tablespoon butter, stirring until smooth. Stir in rind, juice, and vanilla. Cool to room temperature. Serve with gingerbread.

Note:

Jackie Mills,

November 2006
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