Gingerbread with Lemon Sauce

Gingerbread with Lemon Sauce

Sugar In The Raw | Prep Time: 15 | Cook Time: 40 | Makes 9 servings


1/2 cup butter
1/2 cup Sugar In The Raw Organic White
3/4 cup molasses
1 egg
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup boiling water
1/2 cup Sugar In The Raw Organic White
2 tbs cornstarch
1 cup water
1 tbs grated lemon peel
1/4 cup lemon juice
1 tbs butter
1 tbs thin strips crystallized ginger, if desired


Heat oven to 350°F (325°F for dark pan). Spray 9-inch square baking pan with cooking spray. In large bowl, beat butter and Sugar In The Raw Organic White with electric mixer on medium speed until smooth and creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon and salt on low speed until mixed. Mix in water on low speed, scraping sides of bowl if necessary. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool at least 15 minutes.

Meanwhile, in 1-quart saucepan, mix 1/2 cup Sugar In The Raw Organic White and cornstarch. Stir in water. Cook over medium heat until clear and thick, and mixture is bubbly, stirring frequently. Cook 1 minute, stirring constantly. Stir in remaining sauce ingredients except crystallized ginger. Serve over gingerbread. If desired, top each dessert with a few pieces of crystallized ginger.

Sugar In The Raw Organic White/ Prep Time: 15 minutes/ Bake Time: 40 minutes/ Makes 9 servings

Nutrition Information

Cal 360
Fat 12g 
Sat Fat  7g
Trans Fat 0g
Sodium 230mg 
Carbohydrates 63g 
Dietary Fiber 1g
Sugars 37g
Protein  4g

Serving Size: 1 bar/square

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