Gingerbread with Citrus Glaze

This gingerbread cake can be served warm or cold. Just be sure to drizzle it with this delicious icing.

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Servings 9 servings

Ingredients

375 ml or 1 1/2 cups All-Bran Flakes* cereal
250 ml or 1 cup all-purpose flour
5 ml or 1 tsp baking soda
1 ml or 1/4 tsp salt
7 ml or 1 1/2 tsp ground ginger
5 ml or 1 tsp ground cinnamon
2 ml or 1/2 tsp ground cloves
75 ml or 1/3 cup molasses
50 ml or 1/4 cup firmly-packed brown sugar
50 ml or 1/4 cup margarine, melted
1 egg
125 ml or 1/2 cup boiling water
n/a Lemon Glaze:
25 ml or 2 tbsp cornstarch
500 ml or 2 cups confectioner's sugar
30 ml or 2 tbsp lemon zest
80 ml or 1/3 cup fresh lemon juice

Directions

1. Stir together flour, baking soda, salt and spices. Set aside.

2. In large bowl, thoroughly mix molasses, sugar, margarine and egg. Add water and cereal, mixing well. Stir in flour mixture. Spread evenly in lightly-greased 2 L (8") square baking pan.

3. Bake at 180°C (350°F) about 20 minutes or until wooden pick inserted in centre comes out clean. Serve warm or cold with lemon sauce.

4. To make glaze: Whisk together confectioner’s sugar, cornstarch with lemon zest and lemon juice until smooth. Drizzle over warm gingerbread and let sit for 1 hour before slicing to serve.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.