Burst-Of-Lime Ginger Cake

Directions

1. 1
   Cake: Preheat oven to 350F Spray 12-cup fluted tube pan or 10-inch tube pan with baking spray; set aside.
2. 2
   Combine flour, baking soda, baking powder, cinnamon and ginger; set aside.
3. 3
   Beat 2 eggs, the milk and molasses in medium bowl with wire whisk until well blended; set aside.
4. 4
   Beat 1/2 cup softened margarine and 1/3 cup sugar in large bowl with electric mixer on medium speed until light and fluffy.
5. 5
   Add flour mixture alternately with the milk mixture, beating on low speed after each addition just until blended, stopping occasionally to scrape side of bowl.
6. 6
   Beat on medium speed 2 minutes.
7. 7
   Pour half of the batter into prepared pan.
8. 8
   Filling: Place cream cheese, 1 teaspoon lime peel, 2 tablespoons lime juice, 1 egg, 1/3 cup sugar and 1 tablespoon cornstarch in small bowl; beat with electric mixer on medium speed until well blended.
9. 9
   Spoon over batter in pan; top with remaining batter.
10. 10
    Bake 1 hour, or until wooden pick inserted in center comes out clean.
11. 11
    Cool 45 minutes; remove from pan.
12. 12
    Cool completely.
13. 13
    Cut into 12 slices.
14. 14
    Sauce: Combine 1/2 cup sugar and 2 tablespoons cornstarch in medium saucepan.
15. 15
    Gradually add water, stirring with wire whisk until well blended.
16. 16
    Cook over medium-high heat 5 minutes, or until thickened, stirring constantly.
17. 17
    Remove from heat.
18. 18
    Stir in 2 tablespoons margarine, 1 teaspoon lime peel and 2 tablespons lime juice until well blended.
19. 19
    Serve sauce warm drizzled over the cake slices.