Ginger Ball

Dough

Preheat the oven to medium temperature and grease the muffin forms with butter

In a blender, cream together the butter and grated ginger until smooth

Add the eggs one at a time, beating well after each addition, until the mixture is fluffy

Gradually add the flour and yeast, beating until just combined

Beat in the grated ginger and mix well

Pour the dough into the muffin forms and place them on a baking sheet

Bake in a water bath for 45 minutes or until a toothpick inserted into the center of each ball comes out clean

Remove from the oven, let cool, and then remove from the molds

Sauce

Combine all ingredients in a saucepan

Bring to a boil over high heat, stirring constantly

Reduce heat to low and simmer until thickened, stirring occasionally

Serve with the cake.