I had to post this recipe for the Christmas season- my aunt used to love this dessert, and it brings back such good memories… Another memory: several years back, we made huge batch of this (20 x recipe), to serve at our church’s annual Women’s Christmas Dinner. (Contact me if you need THAT recipe!)
I don’t typically want to save egg whites in the freezer- I just want a recipe that uses the whole egg! So I came up with this recipe, which uses the egg whites leftover from making Lemon Curd, in the cake. Heating the butter and lemon juice for the lemon curd before it adding to the egg yolks, speeds the process along. Serves 9 or so.
- 2 1/3 c. flour
- 1/3 c. sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3/4 tsp. salt
- 2-4″ piece ginger (or substitute 2 tsp. dry ginger)
- 1 c. (2 sticks) room temperature butter, divided
- 1/2 c. olive oil
- 5 eggs, separated
- 1 1/2 c. light molasses
- 1 cup sugar
- 4 lemons, zested and juiced (1/3 c. total)
- 1/4 lb. (1 stick) butter
1. Mix dry ingredients together first: > 2 1/3 c. flour > 1/3 c. sugar > 1 tsp. baking soda > 1 tsp. cinnamon > 3/4 tsp. salt
2. Grate: > 2-4″ piece ginger (or substitute 2 tsp. dry ginger)
3. Mix the dry ingredients and the following in mixer on low, then 3 minutes on medium: > 1/2 c. (1 stick) butter, soft > 1/2 c. olive oil > 5 egg whites > 1 1/2 c. molasses > the grated ginger
4. Oil and flour 9″ square pan (or 13 x 9″ pan, which will cook quicker). Bake 45-55 min. at 300 degrees. Cool; serve w/ lemon curd.
This will make about 1 pint, enough for the above cake.
1. Mix together until smooth: > 5 egg yolks > 1 cup sugar
2. Microwave or heat in pot, 1-2 minutes, until melted and bubbly: > 1 stick butter > 1/3 c. lemon juice > zest from 4 lemons
3. Slowly mix hot butter/lemon into yolk mixture. Microwave 30 seconds, then stir and repeat until thickened, or- warm gently on the stove just until thickened. This can store 2 weeks or more, refrigerated.