Delicious Gingerbread Bundt Cake with Lemon Glaze
Cooking Instructions:
Gingerbread:
- 5 tablespoons butter
- 1/2 cup dark brown sugar
- 3/4 cup Lundberg Family Farms Sweet Dreams® Rice Syrup
- 3/4 cup dark molasses
- 1 tablespoon fresh ginger, peeled and finely grated
- 1 teaspoon ground cinnamon
- 1-1/4 cup whole milk
- 5 tablespoons unsweetened applesauce
- 2 eggs, beaten
- 1 teaspoon baking soda
- 2 cups whole wheat flour
Lemon Glaze:
- 1-1/2 tablespoons fresh lemon juice
- 1/2 cup superfine sugar
- 1 to 1-1/2 tablespoons boiling hot water
Preheat oven to 350°F
Melt butter in a medium saucepan and add brown sugar, rice syrup, molasses, ginger and cinnamon. Stir until brown sugar is dissolved. Remove from heat and whisk in milk, applesauce, and eggs. Sift together baking soda and flour into a bowl; add liquid ingredients and mix well. (Batter will be thin.) Pour into bundt pan sprayed with non-stick spray and bake for 50 minutes. Cool in pan for 20 minutes and invert onto plate.
Meanwhile blend lemon juice into superfine sugar, adding hot water a little at a time to make a thick glaze. Spoon lemon glaze over gingerbread while still warm.
Makes 10-12 servings
To make 24 cupcakes: fill foil lined cupcake tins with 1/4 cup batter and bake at 325°F for 22-24 minutes. Drizzle with lemon glaze.