Gingerbread with Crunchy Topping Recipe

Gingerbread with Crunchy Topping Recipe photo by Taste of Home

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I credit my mom with instilling in me a love of baking. Tried-and-true recipes like this make holidays with my family extra special. It wouldn't be Christmas without gingerbread!—Pat Habiger, Spearville, Kansas

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Gingerbread with Crunchy Topping Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 12 Servings

30 40 70

Ingredients

1/2 cup shortening
1/2 cup sugar
1 egg
1 cup molasses
2-1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup water
TOPPING:
1 cup packed dark brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup cold butter
1 cup chopped pecans
1 teaspoon grated lemon peel
Whipped cream, optional

Directions

In a large bowl, cream shortening and sugar. Beat in egg and molasses. Combine the flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; add to creamed mixture alternately with water.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30 minutes.
For topping, in a small bowl, combine the brown sugar, flour, cinnamon and ginger. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and lemon peel. Sprinkle over gingerbread.
Bake 10 minutes longer or until a toothpick inserted near the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 12 servings.

Nutritional Facts 1 piece equals 518 calories, 23 g fat (8 g saturated fat), 38 mg cholesterol, 262 mg sodium, 74 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Gingerbread with Crunchy Topping in Taste of Home Christmas Annual Annual 2009, p171