So, a long time ago, in a galaxy far, far away, I had this wonderful gingerbread recipe. It was my favorite gingerbread recipe in the whole wide world. That gingerbread recipe hung the moon and invented the wheel.
Then I lost it.
I’ve been thinking, longing, agonizing, over that gingerbread recipe ever since. Okay, it was just gingerbread, right? But no, Little Feather, it was not just any gingerbread! It was gingerbread with this wonderful, fabulous, delicious, mouthwatering, die-and-go-to-heaven topping.
Then I thought, what are you doing? Just play around and figure it out! You know what it tasted like!
So I did. And here it is. And because I love each and every one of you, I’m going to share its splendor with you. (I couldn’t remember what it was called, so I made that up, too.)
How to make Gingerbread with Nutty-Buttery Broiled Topping:
1 1/2 cups all-purpose flour
1/4 cup brown sugar, packed
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup shortening
1/2 cup molasses
1/2 cup water
Combine dry ingredients in a medium-size bowl. Add shortening, molasses, egg, and water.
Using an electric mixer, beat on low till combined then beat on high for 2 minutes. Pour into a greased 8-inch square pan.
Bake at 350-degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Go ahead and poke holes all over the gingerbread with the toothpick so the topping can soak into the cake.
Nutty-Buttery Broiled Topping
1/3 cup butter, melted
1 tablespoon brown sugar
1/4 cup pecans, chopped finely
Combine butter, brown sugar, and pecans. I always like to “chop” my nuts by pounding them inside a small baggie.
After gingerbread is baked, pour topping over the top of the cake. Place back in oven on broil for two minutes.
Get some vanilla ice cream.
Eat the entire cake.
You can die now.
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