Lemon-Topped Gingerbread

 

1/2

cup Gold Medal® all-purpose flour

1/2

cup Gold Medal® whole wheat flour

2

tablespoons packed brown sugar

1/2

teaspoon baking soda

1/2

teaspoon ground ginger

1/2

teaspoon ground cinnamon

1/4

teaspoon salt

1/4

cup molasses

1/4

cup hot water

2

tablespoons shortening

2

tablespoons fat-free egg product or 1 egg white

3

tablespoons granulated sugar

1

tablespoon cornstarch

1

cup water

1

tablespoon grated lemon peel

1

tablespoon lemon juice

• 1 Heat oven to 325ºF. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• 2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
• 3 In 1-quart saucepan, mix granulated sugar, cornstarch and 1 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly; remove from heat. Stir in lemon peel and lemon juice. Serve sauce with gingerbread.