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

Source: Midwest Living
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Ingredients

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Directions

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

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

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  • 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.

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  • 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.

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  • 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; 18 g total fat; 5 g saturated fat; 35 mg cholesterol; 164 mg sodium. 58 g carbohydrates; 1 g fiber; 4 g protein; 10 RE vitamin a; 1 mg vitamin c; 101 mg calcium; 3 mg iron;

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