Lemon Glazed Gingerbread Ring
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Ground ginger||3⁄4 Teaspoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Lemon glaze||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Grease 2-qt. glass casserole.
Place greased 2" diameter drinking glass in center of casserole; set aside.
Sift together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves; set aside.
Beat together oil, brown sugar, molasses and boiling water in bowl until brown sugar is dissolved, using electric mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Gradually add dry ingredients to molasses mixture, beating well after each addition, using electric mixer at low speed.
Pour batter into prepared casserole.
Microwave at medium setting (50 percent power) 12 minutes, or until cake tester inserted in center comes out clean, rotating dish one-quarter turn after 6 minutes.
Cool in dish on wooden board or heatproof surface 10 minutes.
Cool on rack.
Prepare Lemon Glaze.
Drizzle cake with Lemon Glaze.