Cake:
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.

Topping:
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.