Dr. Hugh Cort's Gingerbread with Lemon Sauce


1/2 cup sugar
1/2 cup butter
1/2 cup molasses,
1/2 cup buttermilk
2 eggs
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice


Cream butter, sugar, and eggs. Fold in molasses. Add flour, buttermilk and spices with soda alternately, stirring well after each addition. Put into a square pan and bake in a 350 degree oven for 25 minutes. Dust with powdered sugar.

Lemon Sauce


In a saucepan, put ½ cup sugar and 1 teaspoon cornstarch. Slowly add 1 cup of water. Cook over low flame for 5 minutes or until thickened. Stir in 3 tablespoons butter, 1 teaspoon lemon zest and 3 tablespoons fresh lemon juice, also ⅛ teaspoon salt. Serve cold or hot. You can fold in 1 cup of whipped cream if serving cold.

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