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