Gingerbread Cake with Lemon Sauce

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Gingerbread Cake with Lemon Sauce

GINGERBREAD CAKE

  • 2 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon Spice Islands® ground ginger
  • 1/2 teaspoon Spice Islands® ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup molasses
  • 1/2 cup KARO® Dark Corn Syrup
  • 1/2 cup MAZOLA® Oil
  • 1 egg, lightly beaten
  • 1/2 cup warm water

LEMON SAUCE

  • 1/2 cup sugar
  • 2 tablespoons ARGO® Corn Starch
  • 2/3 cup water
  • 1 tablespoon grated lemon peel
  • 1/3 cup lemon juice
  • 1 tablespoon butter or margarine

GINGERBREAD CAKE

  1. Combine flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, KARO® Corn Syrup, MAZOLA® oil and egg to flour mixture; beat until smooth. Beat in water.
  2. Bake in 350°F oven for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack.

LEMON SAUCE

  1. Combine sugar and ARGO® Corn Starch in small saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute; remove pan from heat. Stir in lemon peel, lemon juice, and butter. Serve sauce warm or cool with Gingerbread Cake. Refrigerate any leftover sauce.

Cook commentary

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 35 to 40 minutes

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