Gingerbread Cake with Lemon Sauce

By cecelia26_

Ingredients

• GINGERBREAD CAKE:
• Mazola Pure® Cooking Spray
• 2 cups flour
• 1 teaspoon Argo® Baking Powder
• 3/4 teaspoon Spice Islands® Ground Ginger
• 1/2 teaspoon Spice Islands® Ground Saigon Cinnamon
• 1/2 teaspoon baking soda
• Dash salt
• 2/3 cup molasses
• 1/2 cup Karo® Dark Corn Syrup
• 1/2 cup Mazola® Corn 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

Details

Servings 9
Adapted from karosyrup.com

Preparation

Step 1

1.Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick spray.
2.For GINGERBREAD CAKE: Mix flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, corn syrup, oil and egg; beat until smooth. Beat in water.
3.Pour batter into prepared pan.
4.Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool.
5.For LEMON SAUCE: Mix sugar and corn starch in small sauce pan. Gradually stir in water.
6.Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 1 minute; remove from heat. Stir in lemon peel, juice, and butter.
7.Serve sauce warm or cool with gingerbread cake. Refrigerate any leftover sauce.