Gingerbread with Crunchy Topping

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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

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Ingredients

  • CAKE:
  • 1/2 cup shortening
  • 1/2 cup granulated sugar
  • 1 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
  • ........................................
  • 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 peel
  • Whipped cream, optional

Preparation

Step 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.

Pour into a greased 13-in. x 9-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 peel. Sprinkle over gingerbread.

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.
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REVIEW:

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

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