LEFSElover
Executive Chef
Gingerbread cake with warm naval orange glaze
Cake:
2 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t ginger
1 t cinnamon
1/8 t cloves
Mix and sift the dry ingredients together.
2/3 c molassas
1/2 c corn syrup, dark if you have it
1/2 c oil
1 egg
1/2 c warm H20
Put the wet ingredients [except the warm water] into a Kitchen Aide and mix, then add to them, the dry ingredients ending with the warm water. Mix 2 minutes, and pour into a greased floured square cake pan and bake at 350° 30-40 minutes.
Warm naval orange glaze:
1/2 c sugar
2 T corn starch
Put the sugar and corn starch in a small sauce pan and stir to blend, then add:
2/3 c H20
stir and cook until thick. Cook for 1 minute on high. Take off heat. Then add:
1 T finely grated naval orange zest
1/3 c orange juice
1/2 t vanilla
1 T butter.
Stir all together, serve thickened over the warm gingerbread, enjoy
2 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t ginger
1 t cinnamon
1/8 t cloves
Mix and sift the dry ingredients together.
2/3 c molassas
1/2 c corn syrup, dark if you have it
1/2 c oil
1 egg
1/2 c warm H20
Put the wet ingredients [except the warm water] into a Kitchen Aide and mix, then add to them, the dry ingredients ending with the warm water. Mix 2 minutes, and pour into a greased floured square cake pan and bake at 350° 30-40 minutes.
Warm naval orange glaze:
1/2 c sugar
2 T corn starch
Put the sugar and corn starch in a small sauce pan and stir to blend, then add:
2/3 c H20
stir and cook until thick. Cook for 1 minute on high. Take off heat. Then add:
1 T finely grated naval orange zest
1/3 c orange juice
1/2 t vanilla
1 T butter.
Stir all together, serve thickened over the warm gingerbread, enjoy