You are here: Home » Recipes » Classic Hot-Water Gingerbread Classic Hot-Water Gingerbread Kitchen Tested Yield 8 servings Prep 25 mins Cook 35 mins This quick gingerbread cake features a sweet and tangy Lemon-Orange Sauce. PrintEmail If your childhood included cake-style gingerbread, the odds are good it was this one. Bring it out again, and you'll see it's as good as you remember. This goes together quickly, so have the oven preheated, the water boiling and the butter melted before you start. Ingredients Cake: Cooking spray1 egg1/3 cup packed brown sugar1/2 cup dark molasses1/3 cup melted butter1 teaspoon ground dried ginger1/4 teaspoon freshly grated nutmeg1/4 teaspoon cinnamon1/8 teaspoon ground cloves1/8 teaspoon allspice1/8 teaspoon salt1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 cup boiling waterLemon Orange Sauce:3/4 cup granulated sugar1/3 cup brown sugar2 tablespoons cornstarch3/4 cup freshly squeezed orange juice3 tablespoons freshly squeezed lemon juice1 teaspoon finely grated lemon rind1 teaspoon finely grated orange rind Dash of salt3 tablespoons butter1 tablespoon (generous) mild honey or light corn syrup1 cup plus 2 tablespoons water Instructions Preheat oven to 350F. Coat an 8-inch square pan with cooking spray. To prepare cake, beat egg and brown sugar together in a medium bowl; add molasses, butter, ginger, cinnamon, cloves, nutmeg and salt. Combine flour, baking powder and baking soda (there’s no need to sift). Add to egg mixture and whisk in boiling water. The batter will be quite thin. Pour into pan, and bake 30 minutes or until a toothpick inserted in the center comes out clean. Cool at least 20 minutes in the pan before serving. Serve in bowls with warm Lemon-Orange Sauce. To prepare sauce, combine granulated and brown sugars with cornstarch. Whisk in juices or mix well using your fingers. Transfer to a small nonreactive saucepan. Place over medium heat. Whisk in lemon and orange rind, salt, butter, honey and water. Bring to a boil; cook 5 to 6 minutes, stirring occasionally, until thick and translucent. Serve warm with gingerbread. Recipe by Crescent Dragonwagon.