Tested till perfect Gluten-Free Gingerbread Mini-Cakes with Lemon Glaze

Gluten-Free Gingerbread Mini-Cakes with Lemon Glaze

Even if you are gluten-intolerant, you can have this gingerbread and eat it too. Garnish with a dollop of whipped cream and a loop of lemon rind.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1-1/2 cups 1-1/2cupsgluten-free all-purpose baking flour
  • 1 tbsp 1tbspground ginger
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspcinnamon
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchground nutmeg
  • 1 pinch 1pinchpepper
  • 1/2 cup 1/2cupbutter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1/2 cup 1/2cupfancy molasses
  • 4 4eggeggs
  • 1 tsp 1tspvanilla

Glaze:

  • 2/3 cup 2/3cupicing sugar
  • 1 tbsp 1tbspwhipping cream
  • 2 tsp 2tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
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Preparation

In bowl, sift together flour, ginger, baking soda, cinnamon, salt, nutmeg and pepper; set aside.

In large bowl, beat together butter, sugar and molasses until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. Stir in flour mixture until smooth. Scrape into 8 mini loaf pans.

Bake in centre of 350°F (180°C) oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on rack. (Make-ahead: Store in airtight container for up to 24 hours. Or individually wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)

Glaze: In small bowl, whisk together sugar, cream, lemon rind and lemon juice; spread over top of gingerbread.

Nutritional Information Per serving: about

cal 371 pro 6g total fat 15g sat. fat 8g
carb 56g fibre 2g chol 126mg sodium 350mg

% RDI:

calcium 6 iron 10 vit A 14 vit C 3
folate 6
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