Warm Gingerbread With Lemon Glaze |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Dark moist gingerbread with lemon glaze from Cooking Light. Ingredients:
1/3 cup butter, cut into small pieces |
2/3 cup hot water |
1 cup dark molasses |
1 large egg |
2 3/4 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
cooking spray |
1 1/2 cups powdered sugar |
6 tablespoons fresh lemon juice |
1 cup frozen reduced-fat whipped topping, thawed |
ground cinnamon |
lemon slice |
Directions:
1. Preheat oven to 350.
2. Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and egg, and stir with a whisk until blended. Lightly soon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, ginger, cinnamon, salt, and cloves. Add flour mixture to the molasses mixture, stirring just until moist.
3. Spoon batter into a 9 inch cake pan coated with cooking spray. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in the pan on a wire rack for 15 minutes.
4. Combine sugar and lemon juice, stirring until well blended. Pierce top of gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely.
5. Tope each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish if desired with lemon slices.
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