Gingerbread Cake Recipe

Gingerbread Cake Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I drizzle a basic orange sauce over homemade gingerbread for this old-fashioned dessert. Cut just the number of squares needed, and freeze the rest.—Shannon Sides, Selma, Alabama —Shannon Sides, Selma, Alabama

[X]

Rate Gingerbread Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Gingerbread Cake Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

1/2 cup butter-flavored shortening
1/3 cup sugar
1 cup molasses
3/4 cup water
1 egg
2-1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
ORANGE SAUCE:
1 cup confectioners' sugar
2 tablespoons orange juice
1/2 teaspoon grated orange peel

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add the molasses, water and egg. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, combine the sauce ingredients until blended. Serve with cake. Leftover cake may be frozen for up to 6 months. Yield: 4 servings with sauce plus leftovers.

Leftover: Gingerbread Trifle

Originally published as Gingerbread Cake in Taste of Home Freezer Pleasers , p240