Posted by: Spice 11-07-99 12:59 PM
Gingerbread with Cider Sauce
Cake:
Nonstick vegetable oil spray
2 cups cake flour
1/2 cup (packed) brown sugar
1 tablespoon ground ginger
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark molasses
1/2 cup unsweetened applesauce
6 tablespoons vegetable oil
1 large egg
1/2 cup boiling water
Sauce:
2 tablespoons sugar
2 tablespoons cornstarch
2 cups unsweetened apple cider
1 tablespoon fresh lemon juice
2 tablespoons minced crystallized ginger
powdered sugar
For cake:
Preheat oven to 350ºF. Spray 10=inch diameter Bundt pan (12 cup capacity) with vegetable oil spray.
Whisk flour, sugar, ginger, baking soda and salt in medium bowl to blend.
Whisk molasses, applesauce, oil and egg in large bowl to blend.
Add dry ingredients and stir until well blended.
Whisk in 1/2 cup boiling water. Pour batter into prepared pan (batter will fill only half pan).
Bake until cake begins to pull away from sides of pan and tester inserted near center comes out clean, about 35 minutes.
Transfer to rack and cool in pan 30 minutes. Invert cake onto platter and cool to lukewarm, at least 15
minutes.
For Sauce:
Whisk sugar and cornstarch in heavy small saucepan to blend.
Gradually whisk in cider.
Whisk over medium heat until sauce boils and thickens, about 3 minutes. Remove form heat.
Whisk in lemon juice and ginger.
Dust cake with powdered sugar. Serve warm or at room temperature with sauce.