ksl.comKSL TVKSL Newsradio
12/21/1998
By:  Becky Low
Microwave Gingerbread Cake
Ingredients:
  • 1/4 cup butter
  • 1 tablespoon sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 1/4 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
Method:

Cream butter with sugar. Add egg and molasses. Beat well. Stir in 1/2 cup boiling water.

Combine flour, cinnamon, soda, ginger, and salt. Stir flour mixture into creamed mixture. Pour into a greased 9 inch microwave safe pie plate. Microwave on HIGH heat about 7-8 minutes, or until a toothpick inserted in center comes out clean. To cook evenly, rotate plate 1/4 turn every 2 minutes during cooking. Cover with wax paper and allow to stand 5 minutes. Remove wax paper and invert cake on serving plate.

LEMON SAUCE:
Ingredients:
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 1 egg
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon peel, grated
Method:

Combine sugar, butter, and 1/4 cup water in a 1 quart microwave-safe bowl. Microwave on high 2-3 minutes or until butter is melted and mixture begins to boil. Stir. Beat egg. Add a small amount of the hot mixture to egg and beat well. Pour egg mixture into remaining hot mixture and beat well. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve warm over warm gingerbread.

Amount Per Serving (cake and sauce) Calories 399 Calories from Fat 169 Percent Total Calories From: Fat 42% Protein 4% Carb. 54% Nutrient Amount per % Daily Serving Value Total Fat 19 g 29% Saturated Fat 11 g 56% Cholesterol 100 mg 33% Sodium 336 mg 14% Total Carbohydrate 54 g 18% Dietary Fiber 0 g 1% Protein 4 g Vitamin A 15% Vitamin C 6% Iron 22%
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