Homemade Gingerbread Cake with Orange Sauce Recipe

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Homemade Gingerbread Cake with Orange Sauce Recipe
Homemade Gingerbread Cake with Orange Sauce Recipe photo by Taste of Home
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Homemade Gingerbread Cake with Orange Sauce Recipe

Read Reviews
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Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

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

Directions

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 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a small bowl, combine the sauce ingredients until blended. Serve with cake. Leftover cake may be frozen for up to 6 months. Yield: 4 servings with sauce plus leftovers.
Originally published as Gingerbread Cake in Taste of Home Freezer Pleasers 2009, p240

  • 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
  • ORANGE SAUCE:
  • 1 cup confectioners' sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon grated orange peel
  1. 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.
  2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. In a small bowl, combine the sauce ingredients until blended. Serve with cake. Leftover cake may be frozen for up to 6 months. Yield: 4 servings with sauce plus leftovers.
Originally published as Gingerbread Cake in Taste of Home Freezer Pleasers 2009, p240

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CrazyCaitlin User ID: 7714395 183566
Reviewed Apr. 17, 2014

"very good!!!! Great for Gingerbread Trifle!!!"

MY REVIEW
preacherswife2 User ID: 6378606 104918
Reviewed Apr. 29, 2012

"awful! very blah and no texture, very disappointed!"

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