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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
  • Total Time
    Prep: 30 min. Bake: 40 min. + cooling
  • Makes
    12 servings


  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 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
  • 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 zest
  • Whipped cream, optional


  • 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 13x9-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 zest. Sprinkle over gingerbread.
  • 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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