Gingerbread with Citrus Glaze
This gingerbread cake can be served warm or cold. Just be sure to drizzle it with this delicious icing.
SERVINGS
9 servings
Ingredients
- 375 ml or 1 1/2 cupsAll-Bran Flakes* cereal
- 250 ml or 1 cupall-purpose flour
- 5 ml or 1 tspbaking soda
- 1 ml or 1/4 tspsalt
- 7 ml or 1 1/2 tspground ginger
- 5 ml or 1 tspground cinnamon
- 2 ml or 1/2 tspground cloves
- 75 ml or 1/3 cupmolasses
- 50 ml or 1/4 cupfirmly-packed brown sugar
- 50 ml or 1/4 cupmargarine, melted
- 1egg
- 125 ml or 1/2 cupboiling water
- n/aLemon Glaze:
- 25 ml or 2 tbspcornstarch
- 500 ml or 2 cupsconfectioner's sugar
- 30 ml or 2 tbsplemon zest
- 80 ml or 1/3 cupfresh 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.
