Gingerbread With Lemon Daffodil Sauce Serves 16 2 eggs ¾ cup dark brown sugar ¾ cup dark corn syrup ¾ cup vegetable oil 2¼ cups all purpose flour 2½ teaspoons baking powder ¾ teaspoon baking soda 2 teaspoons ground ginger 1½ teaspoons cinnamon ½ teaspoon ground cloves ½ teaspoon nutmeg 1 cup boiling water
Cakes
Beat eggs until light and fluffy. Add sugar, syrup, and cooking oil. Blend well. Sift together dry ingredients and add to egg mixture. Stir in boiling water. Bake in 9” x 13” pan at 375 degrees for about 25 minutes. Serve with lemon sauce. To make the sauce, mix the sugar and cornstarch in a small saucepan. Gradually stir in water, egg, lemon juice and rind, and margarine. Cook over medium heat, stirring until mixture comes to a boil. Boil for 1 minute. Serve warm or cold. Great on bread pudding. Keeps for 1 week in refrigerator. Julia Ariail
Sauce: Makes 1½ cups 1 cup sugar 1 tablespoon cornstarch ¼ cup water 1 egg, beaten 3 tablespoons lemon juice 2 teaspoons lemon rind, grated ½ cup margarine 333