Title: Plantation gingerbread with lemon sauce
 Categories: Cyberealm, Desserts, Cakes
      Yield: 12 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------

MMMMM------------------------FOR THE CAKE-----------------------------
  2 1/2 c  Flour [sifted]
      1 c  Sugar
      3    Eggs
      1 c  Molasses [light]
    3/4 c  Water [hot]
      1 ts Baking soda
  1 1/2 ts Ginger [ground]
    1/2 ts Nutmeg
    1/4 ts Salt
      1 c  Butter

MMMMM----------------------FOR THE TOPPING---------------------------
    1/2 c  Sugar
      2 tb Corn starch
      1 c  Water
    1/4 c  Butter
      1 ts Lemon peel [grated]
      1 ds Salt
    1/4 c  Lemon juice
 
  To make the gingerbread cake... *Pre-heat the oven to 375ø and grease
  & flour a 9" x 13" baking pan...
  
  1)      Sift together the flour, baking soda, spices, and the salt;
  mixing well, then set aside... 2) In a large bowl, mix together the
  butter, sugar, and the eggs, with an electric mixer on high speed.
  Mix `til smooth and fluffy, about 5 min., then add in the molasses,
  hot water and the flour mixture, beating `til smooth. 3) Turn the
  batter into the prepared baking pan and bake 35 to 40 min. or `til
  wooden pic inserted in center comes out clean...
  
  For the sauce: 1) In a small sauce pan, bring the water to a boil over
  med.-high heat, combining the sugar and corn starch into it... 2)
  Reduce the heat and stir `til mixture is thickened and translucent,
  about 5 min... 3)      Reomve from the heat and stir in the the
  remaining ingredients mixing well. Cool PARTIALLY and spoon WARM,
  over each individual serving of warm ginger bread cake...
  
  *Note: The topping is made by taste, adding or deleating sugar as
  desired...
  
  **Variations: The lemon ingredients may be replaced with equal
  amounts of lime or orange ingredients...