Prepare:
Preheat the oven to 350o.
Grease or spray mini-Bunt baking pan.
Gingerbread:
Melt and let cool:
- ½ cup butter
Add to the butter and beat well:
- ½ cup sugar
- 1 egg
Sift together dry ingredients:
- 2 ½ cups sifted all-purpose flour
- 1 ½ tsp. baking soda
- 1 tsp. ginger
- 1 tsp. cinnamon
- ½ tsp. salt
Combine wet ingredients:
- ¼ cup light molasses
- ¾ cup honey
- 1 cup hot water
- 1 Tbsp. grated lemon peel
With the mixer running, add dry and wet ingredients alternately to the butter mixture until blended.
Bake in a pre-greased mini-Bunt baking pan until a toothpick comes out clean. Check after 20 minutes.
Allow cakes to cool thoroughly before icing.
Lemon icing:
- 2 ½ cups confectioners powdered sugar
- 1 Tbsp. milk or cream
- 3 Tbsp. Lemon Juice (or juice of 1 large lemon)
- 1 Tbsp. corn syrup
Mix all ingredients together well. The consistency should be slightly thick, so the icing drips down the side of the cakes but does not pool at the bottom. Add more milk if the icing is too thick and does not drip.
Apply icing with a piping bag around the top of the cakes, allowing the icing to drip down the sides. Allow icing to set before serving.