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Citrus Gingerbread

Citrus Gingerbread
There are lots of orange and pecan trees here in Arizona, so this recipe is representative of our region. It's one of my favorite desserts. I'm retired and love to cook.
9 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 3 tablespoons molasses
  • 1 cup chopped sectioned oranges (without membrane)
  • 1/2 cup chopped pecans
  • Confectioners' sugar and orange peel, optional

Directions

  • In a bowl, cream butter and sugar. Add egg. Combine the flour, baking
  • soda, cinnamon, ginger and salt; add to creamed mixture alternately
  • with buttermilk. Stir in molasses. Fold in oranges and pecans. Pour
  • into greased 9-in. square baking pan.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted near
  • the center comes out clean. Cool completely. If desired, dust with
  • confectioners' sugar and garnish with orange peel. Yield: 9
  • servings.
© Taste of Home 2013

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Citrus Gingerbread (continued)

Nutrition Facts: 1 serving (1 piece) equals 346 calories, 16 g fat (7 g saturated fat), 52 mg cholesterol, 406 mg sodium, 47 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013