Ingredients
1
cup Gold Medal™ all-purpose flour
1
cup Gold Medal™ whole wheat flour
1/2
cup mild-flavor (light) or full-flavor (dark) molasses
1/2
cup hot water
1/4
cup packed brown sugar
1/4
cup butter or margarine, softened
1
teaspoon baking soda
1
teaspoon ground ginger
1
teaspoon ground cinnamon
1/4
teaspoon salt
1
egg
3
tablespoons granulated sugar
1
tablespoon cornstarch
1 1/4
cups water
1
egg yolk, beaten
1
tablespoon grated lemon peel
2
tablespoons lemon juice
Preparation
Heat oven to 325°F. Spray 9x5-inch or 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 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.
