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Homemade Gingerbread Cake with Orange Sauce

 Homemade Gingerbread Cake with Orange Sauce
I drizzle a basic orange sauce over homemade gingerbread for this old-fashioned dessert. Cut just the number of squares needed, and freeze the rest.—Shannon Sides, Selma, Alabama —Shannon Sides, Selma, Alabama
4 ServingsPrep: 15 min. Bake: 20 min.


  • 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
  • 1 cup confectioners' sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon grated orange peel


  • 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; gradually add to creamed mixture and mix
  • well.
  • 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

2 of 2

Homemade Gingerbread Cake with Orange Sauce (continued)

Directions (continued)

  • with cake. Leftover cake may be frozen for up to 6 months. Yield: 4
  • servings with sauce plus leftovers.