Gingery Gingerbread with Orange Sauce

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon white pepper
1 stick margarine, softened
1/4 cup GOLDEN BLOSSOM HONEY
1/2 cup brown sugar, packed
2 eggs
2/3 cup buttermilk
1/4 cup crystallized ginger, chopped
1/2 cup whipped cream
Orange Sauce:
1 cup orange juice
6 tablespoons GOLDEN BLOSSOM HONEY
1 cinnamon stick
3 tablespoons crystallized ginger, chopped
3 large oranges, peeled and sectioned

Directions

Preheat oven to 325°. Sift together flour, baking soda, salt and white pepper. Beat margarine and honey in a large bowl until light and fluffy. Mix in brown sugar. Add eggs, one at a time, beating until well combined. Add the flour mixture to the butter mixture, alternating with the buttermilk. Fold in crystallized ginger. Pour batter into a greased and lightly floured 8 inch square pan. Bake 35-40 minutes, or until cake tests done. Serve warm, topped with whipped cream and orange sauce. Serves: 8.

Sauce: In a saucepan, over medium heat, cook orange juice, honey and cinnamon until syrupy, about 10 minutes. Remove from heat. Add ginger and pour over oranges. Yields: 1 1/2 cups.