Gingerbread with Warm Lemon Glaze

It seems everyone is celebrating President's Day.  Kids are out of school.  The local bowling alley is advertising a bowl-all-day special for just ten bucks and, if I had a dollar for every car commercial featuring a yelling man wearing a tri-cornered hat, I could quit my day job.

Hat or no hat, I've decided to join the fray.  For the next few days, we'll commemorate our Presidents' tastebuds by featuring recipes they are said to have enjoyed.  And why not start at the beginning?  

When searching for a recipe George Washington might have savored, cherries, of course, popped to mind.  As it turns out though, rudimentary cooking methods led to some rather boring sounding recipes such as a pudding made by layering white bread with dried fruit.  Um...no.

I perked up considerably upon reading that gingerbread was a favorite.  I love gingerbread, especially in winter, and most especially when drenched with a tartly sweet lemon glaze.  Warm, spicy, and sticky sweet...wow.

What's In It:

For the cake:

1 3/4 c. unbleached flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. grated nutmeg (The very best flavor comes from nutmeg you grate yourself.)

1/2 tsp. vanilla

2/3 c. dark brown sugar

1/2 c. molasses

6 tbs. butter, room temperature (Never margarine)

1 egg, beaten (Thank you Cleo, Sylvia, Pat, and Lucy)

2/3 c. boiling water

For the glaze:

4 tsp. cornstarch

Pinch salt

1/4 granulated sugar

2 tsp. butter

1 tsp. lemon rind, grated

2 tbs. lemon juice (Fresh juice yields a fresher, lighter taste.  Bottled juice makes a tarter glaze.  Please yourself.)

1 1/2 c. boiling water

How To Make It:

Let's make the cake:

Preheat oven to 325.

Spray an 8x8 baking pan with cooking spray.

In medium bowl, stir together flour, baking powder, baking soda, salt and spices.

In large bowl, cream butter with brown sugar and add molasses.

Add beaten egg and vanilla to creamed ingredients.

Add dry ingredients, 1/3 at a time, to creamed ingredients.  Mix well.

Add boiling water gradually, stirring well.

Pour into prepared pan.

Bake for 50 minutes.

Let's make the glaze:

In a small saucepan, combine cornstarch, salt, and sugar.

Add boiling water slowly, stirring well.

Cook over low heat, stirring constantly, until mixture thickens.

Continue cooking over very low heat, 5 to 7 minutes, stirring frequently.

Remove from heat.  Stir in butter, lemon rind, and lemon juice.

Pour over cooled gingerbread and serve immediately.