| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| Nonstick cooking spray | ||
| 2 | c | Flour |
| 1 | t | Baking powder |
| 1 | t | Ground ginger |
| 1/2 | t | Baking soda |
| 1/2 | t | Cinnamon |
| 3/4 | c | Water |
| 1/3 | c | Packed brown sugar |
| 1/2 | c | Light molasses |
| 2 | T | Liquid oil |
| LEMON SAUCE | ||
| 1/3 | c | Sugar |
| 4 | t | Cornstarch |
| 1/2 | t | Grated lemon peel |
| 1 | c | Water |
| 3 | T | Lemon juice |
INSTRUCTIONS
Sprap a 6cup tube pan with nonstick spray coating; set aside. In alarge mising bowl stir together flour, baking powder, ginger, baking soda, cinnamon, and nutmeg. In a small bowl combine water, brown sugar, molasses, and oil. Stir molasses mixture into flour mixture just till blended. Quickly pour batter into prepared pan. Bake in a 350 degree oven for 35 to 40 minutes. Cool 10 minutes in pan; remove to wire raack. Dust with sifted powdered sugar, if desired. For sauce, in a small saucepan combine sugar, cornstarch, and lemon peel. Add 1 cup water. Cook and stir til mixture is thickened and bubbly. Cook 2 minutes more. Stir in lemon juice. Serve over warm gingerbread. cal 176, fat 3 g, chol 0, sod 79mg serves 12 with 1 1/2T sauce per person Recipe By : CUPONQUEN From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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