Gingerbread ring with lemon sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick cooking spray | ||
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Cinnamon |
| ¾ | cup | Water |
| ⅓ | cup | Packed brown sugar |
| ½ | cup | Light molasses |
| 2 | tablespoons | Liquid oil |
| LEMON SAUCE | ||
| ⅓ | cup | Sugar |
| 4 | teaspoons | Cornstarch |
| ½ | teaspoon | Grated lemon peel |
| 1 | cup | Water |
| 3 | tablespoons | Lemon juice |
Directions
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