DECEMBER 12TH: AMBROSIA and GINGERBREAD HOUSES

Gingerbread Cake with Lemon Glaze 

1 2/3 c. all-purpose flour

2 tsp. ground ginger

1 ¼ tsp. baking soda

1 tsp. ground cinnamon

¾ tsp. salt

¼ tsp. Chinese five-spice powder

½ c. white sugar

½ c. dark molasses

½ c. vegetable oil

1 egg, beaten

½ c. boiling water

1 c. powdered sugar

¼ c. lemon juice

1 Tbsp. grated lemon zest

Preheat oven to 350°. Grease & lightly flour 9” square baking pan. Whisk flour, ginger, baking soda, cinnamon, salt & Chines-five spice powder in bowl. Stir sugar, molasses, oil and egg into flour mixture until combined. Pour in boiling water; whisk until batter is smooth & shiny, (1 min.). Pour batter into pan. Tap gently on counter to remove any air bubbles. Bake until toothpick inserted into center comes out clean, about 35 minutes. Mix powdered sugar, lemon juice, and lemon zest in bowl until sugar dissolves. Pour lemon juice mixture over cake while cake is still hot. Spread mixture around with spatula to ensure even distribution. Let cake cool completely before serving.