Gingerbread with Lime Cream Cheese Frosting

Name: Gingerbread with Lime Cream Cheese Frosting
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 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 zest; 2 tablespoons lime juice; 2 tablespoons chopped pecans, toasted

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

Ingredients

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 zest
2 tablespoons lime juice
2 tablespoons chopped pecans, toasted

Directions

Preheat oven to 350°. Grease an 11x7-in. baking dish.
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.
Beat cream cheese, lime zest, 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).
Bake until a toothpick inserted in cake portion comes out clean, 25-30 minutes. Cool completely on a wire rack.
Spread with frosting; sprinkle with pecans. Refrigerate leftovers.