Ingredients
1 1/2 cups flour
1/2 cup light brown sugar, packed
1 1/4 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
pinch of salt
1/2 cup GOLDEN BLOSSOM HONEY
1/2 cup orange juice
1 large egg
2 large egg whites
3 Tablespoons canola oil
1 Tablespoon fresh ginger, grated
1 teaspoon vanilla extract
Rum Citrus Sauce:
1/2 cup GOLDEN BLOSSOM HONEY
1 Tablespoon cornstarch
3/4 cup orange juice
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 Tablespoon unsalted butter
2 Tablespoons rum
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Preheat oven to 350°. Coat an 8-inch square baking dish with non-stick cooking spray and set aside.
In a mixing bowl, whisk together first eight ingredients. In a large bowl, beat together remaining ingredients with an electric mixer. Add the dry ingredients and mix on low speed until blended. Transfer batter to baking dish and bake 30-35 minutes, or until toothpick comes out clean when inserted in center of cake. Let cool and serve with sauce.
Rum Citrus Sauce:
Stir honey and cornstarch together in a saucepan. Whisk in juices and zests. Cook over medium heat until sauce begins to thicken and boil, whisking constantly. Remove from heat. Transfer to a bowl and whisk in butter and rum. Serve warm with gingerbread.
Serves 8-10.
In a mixing bowl, whisk together first eight ingredients. In a large bowl, beat together remaining ingredients with an electric mixer. Add the dry ingredients and mix on low speed until blended. Transfer batter to baking dish and bake 30-35 minutes, or until toothpick comes out clean when inserted in center of cake. Let cool and serve with sauce.
Rum Citrus Sauce:
Stir honey and cornstarch together in a saucepan. Whisk in juices and zests. Cook over medium heat until sauce begins to thicken and boil, whisking constantly. Remove from heat. Transfer to a bowl and whisk in butter and rum. Serve warm with gingerbread.
Serves 8-10.
