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Lemon Drenched Gingerbread Cake Recipe

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This recipe for Lemon Drenched Gingerbread Cake is from The Three Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C Molasses
2/3 C Light Brown Sugar (firmly packed)
1/2 C Canola Oil
1 Egg
2 1/2 C All Purpose Flour
1 Tbs. Ground Ginger
2 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Ground Cinnamon
1 Tsp. Ground Cloves
1/2 Tsp. Salt
1 C Hot Water
1/2 C Granulated Sugar
2/3 C Water
2 Tbs. Fresh Lemon Juice
1/2 Tsp. Lemon Extract
Powdered Sugar
Garnish: Lemon and Orange Zest
Directions:
Directions:
Preheat oven to 350°. Coat a 10 cup Bundt pan with cooking spray.

Beat molasses and next three ingredients at medium speed with an electric mixer until blended.

Combine flour in next six ingredients; add to molasses mixture alternately with hot water, beginning and ending with flour mixture. Been at low speed after each addition. Pour batter into prepared pan.

Bake at 350° for 30 to 35 minutes or until a long wooden pick inserted in center comes out clean. Call cake in pan on a wire rack for 15 minutes.

Meanwhile, combine 1/2 cup sugar, 2/3 cup water, lemon juice, and lemon extract in a small sauce pan; simmer over medium to low heat for five minutes, stirring to dissolve sugar. Remove from heat, and let cool for 10 minutes.

Poke holes in top of cake using a skewer. Poor syrup over cake. Cool completely. Invert cake onto a serving platter; lightly sprinkle with powdered sugar.

Garnish, if desired.
Number Of Servings:
Number Of Servings:
12

 

 

 

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