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 One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
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.
