Gingerbread Coffee Cake

2 (14 oz. each) gingerbread mix
2 cups dairy sour cream
4 eggs
2/3 cup water
1-1/2 tsp, grated orange peel
1/2 cup sugar
1/4 cup fresh orange juice
1 tsp. lemon juice

Combine gingerbread mix, sour cream, eggs, water and orange peel. Blend at low speed of electric mixer until moistened and beat 3 minutes at medium speed. Pour into greased 10 inch tube pan and bake at 350º for 55 to 60 minutes, or till tests done when stick a sharp paring knife near the center. Cool for 10 minutes and remove from pan onto serving plate.

Punch holes in cake with meat fork at 1 inch intervals. Combine sugar, orange juice and lemon juices and bring to boil in small saucepan. Brush over warm cake, allowing to absorb. Serve warm, or cooled with whipped cream.
Judy (in Alaska)

http://www.nancyskitchen.com