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Lemon Drenched Gongerbread Cake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 3/4 c | molasses |
| 2/3 c | firmly packed light brown sugar |
| 1/2 c | canola oil |
| 1large | egg |
| 2 1/2 c | all purpose flour |
| 1 T | ground Ginger |
| 2 t | baking powder |
| 1 t | baking soda |
| 1 t | ground cinnamon |
| 1 t | ground cloves |
| 1/2 t | salt |
| 1 c | hot water |
| 1/2 c | granulated sugar |
| 2/3 c | water |
| 2 T | fresh lemon juice |
| 1/2 t | lemon extract |
| Powdered sugar |
Garnish: lemon & orange rind
Coat 10-cup Bundt pan with cooking spray.
Beat first 4 ingredients @ medium speed with electric mixer until blended.
Combine flour & next 6 ingredients; add to molasses mixture alternately with hot water, beginning & ending with flour mixture. Beat @ low speed after each addition. Pour batter into prepared pan.
Bake @ 350 deg for 32-35 minutes or until long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes.
Meanwhile, combine 1/2 c sugar, 2/3 c water, lemon juice & lemon extract in a small saucepan; simmer over medium- low heat 5 minutes, stirring to dissolve sugar.
Poke holes in top of cake using a skewer. Pour syrup over cake. Cool completely. Invert cake onto serving platter, lightly sprinkle with powdered sugar. Garnish if desired.
Yield: 12 servings
Southern Living cookbook Christmas 2010.
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