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Gingerbread Cake

Gingerbread Cake
In Selma, Alabama, Shannon Sides drizzles an easy orange sauce over homemade gingerbread for an old-fashioned holiday dessert. Cut just the number of squares needed, so you can use the extra cake to make the two change-of-pace gingerbread treats on this page.
4 ServingsPrep: 15 min. Bake: 20 min.

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; add to creamed mixture and beat until
  • combined.
  • 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
© Taste of Home 2012

2 of 2

Gingerbread Cake (continued)

Directions (continued)

  • with cake. Yield: 4 servings with sauce plus leftovers.
Nutrition Facts: 1 piece equals 923 calories, 26 g fat (7 g saturated fat), 53 mg cholesterol, 806 mg sodium, 164 g carbohydrate, 2 g fiber, 9 g protein.
© Taste of Home 2012