This week’s recipe deviates from the usual low-fat healthy offerings. If you are going to eat any carbohydrates over the holidays, I would suggest making this gingerbread which I have made many times.
1-2/3 cup flour
1-1/4 tsp baking soda
1-1/2 tsp ground ginger (You can substitute 2 tablespoons of fresh grated ginger, if you prefer)
3/4 tsp salt
1 egg, beaten
1/2 cup sugar
1/2 cup molasses
1/2 cup boiling water
1/2 cup canola oil
2/3 cup sifted confectioner's sugar (I triple the glaze when I double the gingerbread recipe)
3 Tbsp Meyer lemon juice
Preheat oven to 350°. Lightly oil a 9" square cake pan, then dust with flour.
Shake off excess. (I often double the recipe and use a 13" by 9" pan — the gingerbread is a little thicker and there is more of it to share.) Mix the dry ingredients. Mix in the beaten egg, sugar and molasses. (If using fresh ginger, add it here.) Add oil and boiling water. Stir until smooth. Bake for 35 to 40 minutes or until a toothpick stuck in comes out clean. Stir the lemon juice and confectioner's sugar until dissolved. Brush this all over the gingerbread as soon as you remove it from the oven. It will soak in and make a wonderful glaze.