Taste of Home
Gingerbread with Crunchy Topping
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1/2 cup shortening
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1/2 cup sugar
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1 large egg, room temperature
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1 cup molasses
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2-1/2 cups cake flour
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1 teaspoon baking powder
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cloves
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1 cup water
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TOPPING:
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1 cup packed dark brown sugar
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1/2 cup all-purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 cup cold butter
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1 cup chopped pecans
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1 teaspoon grated lemon zest
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Whipped cream, optional
Directions
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1.
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.
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2.
Pour into a greased 13x9-in. baking dish. Bake at 350° for 30 minutes.
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3.
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 zest. Sprinkle over gingerbread.
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4.
Bake 10 minutes longer or until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts
1 piece: 518 calories, 23g fat (8g saturated fat), 38mg cholesterol, 262mg sodium, 74g carbohydrate (42g sugars, 2g fiber), 4g protein.
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