Gingerbread Cake with Lemon Sauce

GINGERBREAD CAKE

• 2 cups flour
• 1 teaspoon baking powder
• 3/4 teaspoon Spice Islands® ground ginger
• 1/2 teaspoon Spice Islands® ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup molasses
• 1/2 cup KARO® Dark Corn Syrup
• 1/2 cup MAZOLA® Oil
• 1 egg, lightly beaten
• 1/2 cup warm water

LEMON SAUCE

• 1/2 cup sugar
• 2 tablespoons ARGO® Corn Starch
• 2/3 cup water
• 1 tablespoon grated lemon peel
• 1/3 cup lemon juice
• 1 tablespoon butter or margarine

GINGERBREAD CAKE

1. Combine flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, KARO® Corn Syrup, MAZOLA® oil and egg to flour mixture; beat until smooth. Beat in water.
2. Bake in 350°F oven for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack.

LEMON SAUCE

1. Combine sugar and ARGO® Corn Starch in small saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute; remove pan from heat. Stir in lemon peel, lemon juice, and butter. Serve sauce warm or cool with Gingerbread Cake. Refrigerate any leftover sauce.