Toni Tipton-Martin’s Gingerbread with Lemon Sauce felt like the perfect way to end our Christmas Eve dinner. Warm ginger, cinnamon, and cloves bring that unmistakable holiday coziness, while molasses and brown sugar give the cake its deep, nostalgic sweetness – with hot coffee quietly doing the behind-the-scenes work to deepen all those flavors.
Once baked and just barely cooled, the gingerbread gets drizzled with a dreamy lemon butter sauce and finished with bourbon Chantilly cream. That bright, citrusy hit against the dark, spiced cake is exactly what keeps it from feeling heavy.
As much as I love molasses, it slightly overwhelmed the cake for me, so next time I’d adjust that and bump up the spices.
I crumbled the leftover cake, layered it with the lemon sauce and cinnamon-tinged whipped cream, and turned it into a trifle-style dessert for Christmas Day! So good.
Book: Jubilee, page 282
Rating: 3/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: molasses
Recipe on JamesBeard.com
