Ingredients
1/2 cup shortening1/2 cup sugar1 large egg, room temperature1 cup molasses2-1/2 cups cake flour1 teaspoon baking powder1 teaspoon ground ginger1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cloves1 cup waterTOPPING:1 cup packed dark brown sugar1/2 cup all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 cup cold butter1 cup chopped pecans1 teaspoon grated lemon zestWhipped cream, optional
Preparation
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 13x9-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 zest. Sprinkle over gingerbread.
Bake 10 minutes longer or until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream if desired.
