Between having a flu-like creepy crud and my daughter’s wedding, I haven’t posted in a while! Well, I’m baaaaaack! The wedding was beautiful and I gained a great son-in-law. I’m directing a children’s musical this weekend at my church, so I can’t believe I’m posting this-but the recipe was too good not to. Besides the kids are coming home from their honeymoon and my son-in-law loves lemon!
For our 25th wedding anniversary my husband and I took a cruise to Canada. On e of the stops was Halifax, Nova Scotia. It was a beautiful place and we took a trip to Peggy’s Cove, a fishing village. Totally commercial now it was pretty but a tourist trap. However, we had an outrageous gingerbread cake with warm lemon sauce while sitting on a rock looking at a lighthouse. I have been searching for that recipe ever since! The cake was dark, spicy, moist and yummy! The lemon sauce added the right amount of tartness and sweetness-a winning combination!
This recipe comes very close to the gingerbread at The Sou’Wester at Peggy’s Cove. This recipe comes from a cookbook called “From Old Nova Scotia Kitchens”-I had to tweak it a little because the cake wasn’t cooking in the middle. I added 10 minutes and then 10 more- and then it was done! The sauce is really lemon curd that can be used warm immediately or refrigerated and heated to thin at a later time (or used as a delicious lemon curd!). Warning-these are not low-calorie recipes! Enjoy!
Nova Scotia Ginger Cake
1/4 c. butter
1/4 c. shortening (I use Butter Flavor Crisco)
1/2 c. sugar
1 egg, beaten
1 c. molasses
2 1/2 c. flour
1 1/2 t. baking soda
1/2 t. salt
1 t. ground ginger
1 t. cinnamon
1/2 t. ground cloves
1 c. hot water
Cream together butter, shortening and sugar until fluffy. Add eggs and molasses and mix until smooth. Add dry ingredients: flour, baking soda, salt, ginger, cinnamon and cloves. Add hot water and beat until smooth. Pour into a prepared (butter and flour or spray) 9″x9″ pan (I used a 9″ round). Bake at 350 F. for 50-55 minutes. A toothpick inserted in the middle of the cake should come out clean. Serve warm with Lemon Curd Sauce. Can be reheated in microwave, cover with a paper towel.
Lemon Curd Sauce
Juice and zest of 3 lemons
2 c. sugar
1/2 c. butter (unsalted) (1 stick)
In the top of a double boiler with simmering water underneath blend the eggs lemon juice and zest and sugar. Add the butter cut into pieces and cook stirring constantly until as thick as honey. Use immediately, warm or cool and refrigerate. Can be reheated for sauce or used cool as a lemon curd filling or spread.
1. Make sure you use the right size pan for the cake-it could make a difference in the moistness and doneness!
2. The sauce takes a long time to thicken, be patient. Do not be tempted to put it directly on the stove-it will burn!
3. This is addicting-don’t blame me for your weight gain!