Gingerbread baked in a microwave.

Gingerbread II

Ingredients

  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 cup buttermilk
  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1 cup warm water
  • 2 tablespoons butter
  • 2 tablespoons grated lemon zest
  • 1 lemon, juiced

Instructions

    1 Cream 1/4 of the butter and the brown sugar until fluffy. Beat in egg and molasses.

    2 Mix flour with cinnamon, ginger, and baking soda. Add to creamed mixture alternately with the buttermilk. Pour batter into an 8 or 9 inch microwave safe glass pan.

    3 Microwave for 4 to 5 minutes on medium. Rotate 4 times while cooking. Microwave 2 to 3 minutes on high. Cake is done when a toothpick inserted into the middle comes out clean. Serve warm or cold with Lemon Sauce.

    4 To Make Lemon Sauce: Combine the white sugar and cornstarch. Stir until well mixed; add water. Microwave 2 to 3 minutes. Stir every 30 seconds, until mixture has thickened and boiled for 30 seconds. Watch carefully so that it does not boil over. Add the remaining 2 tablespoons butter, lemon zest, and lemon juice. Serve warm or cold.


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