Gingerbread with Citrus Glaze
9 servings SERVINGS
Ingredients
- 375 ml or 1 1/2 cups All-Bran Flakes* cereal
- 250 ml or 1 cup all-purpose flour
- 5 ml or 1 tsp baking soda
- 1 ml or 1/4 tsp salt
- 7 ml or 1 1/2 tsp ground ginger
- 5 ml or 1 tsp ground cinnamon
- 2 ml or 1/2 tsp ground cloves
- 75 ml or 1/3 cup molasses
- 50 ml or 1/4 cup firmly-packed brown sugar
- 50 ml or 1/4 cup margarine, melted
- 1 egg
- 125 ml or 1/2 cup boiling water
- n/a Lemon Glaze:
- 25 ml or 2 tbsp cornstarch
- 500 ml or 2 cups confectioner's sugar
- 30 ml or 2 tbsp lemon zest
- 80 ml or 1/3 cup fresh lemon juice
Directions
1. Stir together flour, baking soda, salt and spices. Set aside.
2. In large bowl, thoroughly mix molasses, sugar, margarine and egg. Add water and cereal, mixing well. Stir in flour mixture. Spread evenly in lightly-greased 2 L (8") square baking pan.
3. Bake at 180°C (350°F) about 20 minutes or until wooden pick inserted in centre comes out clean. Serve warm or cold with lemon sauce.
4. To make glaze: Whisk together confectioner’s sugar, cornstarch with lemon zest and lemon juice until smooth. Drizzle over warm gingerbread and let sit for 1 hour before slicing to serve.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
