Gingerbread with Lime Cream Cheese Frosting Recipe
Gingerbread with Lime Cream Cheese Frosting Recipe photo by Taste of Home
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Gingerbread with Lime Cream Cheese Frosting Recipe

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Holiday treats should always be full of surprises, like this unusual pairing of ginger and lime flavors in a moist and tender gingerbread. —Charlene Chambers, Ormond Beach, Florida
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 8 servings


  • 3/4 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 1 large egg
  • 1/3 cup molasses
  • 2 tablespoons water
  • 2 teaspoons grated fresh gingerroot
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 2 tablespoons chopped pecans, toasted

Nutritional Facts

1 piece: 505 calories, 29g fat (17g saturated fat), 100mg cholesterol, 442mg sodium, 59g carbohydrate (43g sugars, 1g fiber), 5g protein.


  1. Preheat oven to 350°. Grease an 11x7-in. baking dish.
  2. Cream butter and 3/4 cup sugar until light and fluffy; beat in egg, molasses, water and ginger. In another bowl, whisk together flour, spices, salt and baking soda; gradually beat into creamed mixture. Transfer to prepared dish.
  3. Beat cream cheese, lime peel, lime juice and remaining 1/2 cup sugar until blended; cover and reserve 3/4 cup mixture for frosting. Drop remaining mixture by tablespoonfuls over batter; cut through batter with a knife to blend slightly (mixture will not swirl).
  4. Bake until a toothpick inserted in cake portion comes out clean, 25-30 minutes. Cool completely on a wire rack.
  5. Spread with frosting; sprinkle with pecans. Refrigerate leftovers. Yield: 8 servings.
Originally published as Gingerbread with Lime Cream Cheese Icing in Taste of Home Christmas Annual Annual 2015, p74

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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