Wednesday, November 18, 2009

Old Fashioned White Sauce for cakes

I'm finally getting around to posting the recipe for the sauce that went on the Gingerbread Cake (see earlier post for it) This is something my mom used to make for me when I was a kid although the bourbon addition is mine! It is the ultimate in comfort food. My childhood secret to perfecting this dessert was to mash it all up together, cake and sauce - gross looking, but delicious!

Bourbon White Sauce for 1 cake

3/4 cup sugar
1/4 cup flour
dash salt
3 -3 1/2 cups whole milk
1 tablespoon butter
1 teaspoon vanilla
1 tablespoon bourbon (or rum works too)

Mix the dry ingredients in a pan and add 3 cups of milk stirring until it's all together then bring to a boil. If it gets too thick you can add the rest of the milk. After it is kind of saucy, but not pudding thick, remove from heat and add butter, vanilla and bourbon. Serve warm over gingerbread cake or sponge cake. The other variation for this sauce that is also good with the gingerbread is a lemon sauce. To make that replace the milk with water and the juice of 1 lemon and no butter or bourbon.

This is the other cake that my mom used to make for this sauce, it's really very good and if you don't really like gingerbread it's perfect - kids will love it - I did!

Sponge Cake

2 eggs
3/4 cup sugar
1/2 cup milk
2 tablespoons butter
1 cup flour
1 teaspoon baking powder

Beat eggs and sugar until light colored. Heat the milk almost to boiling with the butter and add that to the sugar then add the dry ingredients and mix well. Bake in a 8 inch square pan at 350 degrees for 25-30 min. Serve in squares topped with the warm white sauce.

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