Thursday, December 6, 2012

NO BUTTER, ONE EGG GINGERBREAD CAKE

3/4 cup molasses
2/3 cup firmly packed light brown sugar
1/2 cup canola oil
1 large egg
2 1/2 cups all-purpose flour
1 tbsp ground ginger
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp salt
1 cup hot water
1/2 cup granulated sugar
2/3 cup water
2 tbsp fresh lemon juice
1/2 tsp lemon extract
powdered sugar
lemon and/or orange rind, for garnish

Preheat oven to 350 degrees.
Spray to thoroughly coat a 10-cup Bundt pan with cooking spray.

Using an electric mixer at medium speed, beat the molasses, brown sugar, canola oil, and egg together until blended.

In another bowl, combine the flour, ginger, baking powder, baking soda, cinnamon, cloves, and salt.  Add the flour mixture alternately with the hot water to the molasses mixture; beat on low speed after each addition until mixed.  Pour the batter into the prepared pan.

Bake cake at 350 degrees for 30 to 35 minutes or until a long wooden pick inserted in the center comes out clean.  Cool in the pan on a wire rack for 15 minutes.  Remove from pan and cool on wire rack.

While cake cools, combine the granulated sugar, water, lemon juice and lemon extract in a small saucepan.  Simmer the mixture over medium-low heat for 5 minutes, stirring to dissolve the sugar.  Remove from the heat and allow to cool 10 minutes.

Using a skewer, poke holes in the top of the cake.  Pour the sugar mixture evenly over the cake and allow to cool completely before placing on a serving platter.  Lightly sprinkle with the powdered sugar and sprinkle the citrus rind over the top as garnish.

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