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Preheat
oven to 350°. In a large bowl, mix flour with sugar, lemon peel,
baking soda, salt and spices. Beat eggs until thick. Gradually beat
in the molasses. Stir in the buttermilk. Add the egg mixture to
the dry ingredients in 2 parts, stirring well after each addition.
Beat in the butter. Pour into a 9-inch-square pan coated with DuPont
SilverStone® non-stick. Bake for about 40 minutes or until tester
comes out clean. Cool in pan on a wire rack.
To
prepare the custard sauce, scald 1 1/2 cups milk in a double boiler.
Remove from the heat. In a bowl, beat 4 egg yolks, 1/4 cup sugar
and 1/4 teaspoon salt. Gradually stir in milk. Return to heat and
cook, stirring until the sauce thickens and coats a metal spoon.
Remove from heat and stir in 1 teaspoon vanilla and a dash of nutmeg.
Chill.
Cut
cake into squares of desired size and serve with sauce.
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