There are so many wonderful traditional flavors this time of year. One of my favorites is gingerbread. The cookies, donuts and the cupcakes. All so delicious. This Gingerbread with Orange Sauce was one of the first gingerbreads I ever tasted. And the same person who made it for me the first time, gifted me with a collection of recipes when I got married. This recipe was among them.
This recipe is more of a traditional gingerbread. I first had it several years ago and felt like my whole perspective on gingerbread changed. It is definitely one of those recipes that reminds you of Christmas. And the smell from the oven is divine.
Although gingerbread men and houses are fun to make and decorate, I don’t really enjoy the hardness that makes the cookies so perfect to build a house out of.
This recipe is more cake-like and although the flavor is pretty strong, it is perfectly balanced and sweetened up by the orange sauce.
And, like most cakes, tastes even better with a bit of fresh whipped cream or even some ice cream on top.
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 cup molasses
- 2 tablespoons sugar
- 1 egg
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup boiling water
- 2 cups orange juice
- 2 cups sugar
- 3 tablespoons flour
- 2 tablespoons butter
- 1/4 teaspoon salt
- Preheat oven to 325 degrees F. Grease 9 inch square pan and set aside.
- Cream together butter and shortening, then add molasses, sugar and egg.
- Add flour, baking soda, ginger, salt and cinnamon. Mix to combine.
- Mix in boiling water until fully incorporated, then pour into prepared pan.
- Bake in preheated oven for 40-45 minutes.
- Whisk together all the sauce ingredients in a medium saucepan over medium-high heat.
- Bring to a low boil for 5 minutes.
- Serve warm pieces of cake with warm sauce and topped with whipping cream or a scoop of ice cream.
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