Gingerbread With Lemon Sauce Recipe | James Beard Foundation
Experience the rich flavors of Toni Tipton-Martin's gingerbread, enhanced with lemon sauce and bourbon-chantilly cream. A James Beard Award-winning recipe celebrating African American culinary...
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Ingredients
- 2-1/2 cups all-purpose flour, plus extra for the pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup molasses
- 1 cup boiling-hot coffee
- 1 stick (4 ounces) butter, melted
- 1/2 cup packed dark brown sugar
- 2 large eggs, beaten
- Lemon Sauce or Bourbon Chantilly Cream, for serving
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