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Gingerbread with Crunchy Topping

 Gingerbread with Crunchy Topping
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
12 ServingsPrep: 30 min. Bake: 40 min. + cooling

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

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Gingerbread with Crunchy Topping (continued)

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.