Gingerbread Cake with Moscow Mule Pecan Pie Syrup
Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick spray. Mix flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, corn syrup, oil and egg; beat until smooth. Beat in water.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon Fleischmann's® Baking Powder
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup molasses
- 1/2 cup Beehive® OR Crown® Golden Syrup
- 1/2 cup Mazola® Corn Oil
- 1 egg, lightly beaten
- 1/2 cup warm water
- Whipped topping
- Moscow Mule Pecan Pie Syrup
Method
Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick spray.
Mix flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, corn syrup, oil and egg; beat until smooth. Beat in water.
Pour batter into prepared pan.
Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool.
Serve cake with whipped topping and generous helping of Moscow Mule Pecan Pie Syrup.
