2 c. flour
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
3/4 c. water
1/3 c. brown sugar, packed
1/2 c. light molasses
2 tbsp. cooking oil
Powdered sugar (optional)

SAUCE:

1/3 c. sugar
4 tsp. cornstarch
1/2 tsp. finely shredded lemon peel
1 c. water
3 tbsp. lemon juice

Spray a 6 cup fluted tube pan with nonstick spray coating, set aside. In a large mixing bowl stir together flour, baking powder, ginger, baking soda, cinnamon, and nutmeg. In a small bowl combine water, brown sugar, molasses, and oil. Stir molasses mixture into flour mixture just until blended. Quickly pour batter into prepared pan. Bake in a 350 degree oven 35 to 45 minutes. Cool 10 minutes in pan, remove to wire rack. Dust with sifted powdered sugar.

For sauce, in a small saucepan combine sugar, cornstarch, and lemon peel. Add 1 cup water. Cook and stir until mixture is thickened and bubbly. Cook 2 minutes more. Stir in lemon juice. Serve over warm gingerbread.