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Gingerbread With Citrus Fluff

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“A classic from Better Homes and Gardens 1966. Citrus fluff is wonderful here. This dessert makes me happy. It's best served warm with chilled citrus fluff.”

Ingredients Nutrition


  1. For Cake:.
  2. Beat gradually 1/2 C sugar and 1/2 C shortening until light. Add 1 egg and 1/2 C molasses. Beat thoroughly.
  3. Sift together flour, salt, baking soda, ginger power and cinnamon and add to creamed mixture alternately with 1/2 C boiling water, beating after each addition.
  4. Bake in well greased 8 x 8 x 2 inch pan in 350 degrees F oven for 35 minutes or until done. Serve warm with citrus fluff.
  5. For citrus fluff:.
  6. In small saucepan beat 1 egg, add 1/2 C sugar, grated orange and lemon peel and lemon juice.
  7. Cook and stir over low heat until thick, about 5 minutes. Cool thoroughly.
  8. Fold in 1 C whipping cream, whipped. Chill.
  9. Spoon onto square of warm gingerbread. Optionally garnish with a twist of orange along with citrus fluff.

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