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Lemon glaze and crystallized ginger add flavor sparks to moist gingerbread.

Source: Midwest Living


Recipe Summary

40 mins
50 mins
2 hrs
3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.

  • Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.

  • Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.

  • Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.

  • Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.

Nutrition Facts

409 calories; fat 18g; cholesterol 35mg; saturated fat 5g; carbohydrates 58g; insoluble fiber 1g; protein 4g; vitamin a 10.3RE; vitamin c 0.6mg; sodium 164mg; calcium 101mg; iron 3.1mg.