Nonstick cooking spray
2 c Flour
1 ts Baking powder
1 ts Ground ginger
1/2 ts Baking soda
1/2 ts Cinnamon
3/4 c Water
1/3 c Packed brown sugar
1/2 c Light molasses
2 tb Liquid oil
LEMON SAUCE
1/3 c Sugar
4 ts Cornstarch
1/2 ts Grated lemon peel
1 c Water
3 tb Lemon juice
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
Yields
1 Servings