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
Gingerbread with Crunchy Topping
Ingredients
- 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
- topping:
- 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
Directions
- 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.
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