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Gingerbread with Crunchy Topping Recipe

Gingerbread with Crunchy Topping Recipe

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 YIELD:12 servings


  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 large 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
  • 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


  • 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.
  • 2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30 minutes.
  • 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 peel. Sprinkle over gingerbread.
  • 4. 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: 518 calories, 23g fat (8g saturated fat), 38mg cholesterol, 262mg sodium, 74g carbohydrate (42g sugars, 2g fiber), 4g protein.

Reviews for Gingerbread with Crunchy Topping

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clarabug User ID: 3019318 55237
Reviewed Jan. 23, 2012

"This is so good...I made this years ago and had lost the recipe...thank you for making me happy!!!!!!!"

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