Lemon-Drenched Gingerbread Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.7 cup firmly brown sugar light packed
• 0.5 cup canola oil 
• 1 large eggs 
• 2.5 cups flour all-purpose
• 0.5 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cloves 
• 1 tablespoon ground ginger 
• 0.5 teaspoon lemon extract 
• 2 tablespoons juice of lemon fresh
• 12 servings garnish: lemon and orange rind 
• 0.8 cup blackstrap molasses 
• 12 servings powdered sugar 
• 0.5 teaspoon salt 
• 0.7 cup water 
• 1 cup water hot

Equipment

• frying pan
• sauce pan
• oven
• wire rack
• hand mixer
• skewers
• kugelhopf pan

Directions

1. Coat a 10-cup Bundt pan with cooking spray.
2. Beat first 4 ingredients at medium speed with an electric mixer until blended.
3. Combine flour and next 6 ingredients; add to molasses mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed after each addition.
4. Pour batter into prepared pan.
5. Bake at 350 for 32 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes.
6. Meanwhile, combine 1/2 cup sugar, 2/3 cup water, lemon juice, and lemon extract in a small saucepan; simmer over medium-low heat 5 minutes, stirring to dissolve sugar.
7. Remove from heat, and let cool 10 minutes.
8. Poke holes in top of cake using a skewer.
9. Pour syrup over cake. Cool completely. Invert cake onto a serving platter; lightly sprinkle with powdered sugar.
10. Garnish, if desired.