“Gingerbread baked in a microwave.” - by Ann
Ingredients
Adjust Servings
Original recipe yields 1 - 8 or 9 inch cake
Directions
- Cream 1/4 of the butter and the brown sugar until fluffy. Beat in egg and molasses.
- Mix flour with cinnamon, ginger, and baking soda. Add to creamed mixture alternately with the buttermilk. Pour batter into an 8 or 9 inch microwave safe glass pan.
- Microwave for 4 to 5 minutes on medium. Rotate 4 times while cooking. Microwave 2 to 3 minutes on high. Cake is done when a toothpick inserted into the middle comes out clean. Serve warm or cold with Lemon Sauce.
- To Make Lemon Sauce: Combine the white sugar and cornstarch. Stir until well mixed; add water. Microwave 2 to 3 minutes. Stir every 30 seconds, until mixture has thickened and boiled for 30 seconds. Watch carefully so that it does not boil over. Add the remaining 2 tablespoons butter, lemon zest, and lemon juice. Serve warm or cold.
Nutrition
Amount Per Serving (12 total)
- Calories
- 230 cal
- 12%
- Fat
- 6.5 g
- 10%
- Carbs
- 42 g
- 14%
Based on a 2,000 calorie diet
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