Ingredients
1 cup shortening1 cup sugar1 cup molasses2 large eggs3 cups all-purpose flour1-1/2 teaspoons baking soda1-1/2 teaspoons salt1 teaspoon ground ginger1 teaspoon ground cinnamon1 cup hot waterLEMON SAUCE:1/2 cup sugar2 teaspoons cornstarchDash saltDash nutmeg1 cup half-and-half cream2 large egg yolks, beaten2 tablespoons butter3 to 4 tablespoons lemon juice1 teaspoon grated lemon zest
Preparation
Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water.
Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.
Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.
