Gingerbread with Brown Sugar Sauce Recipe

Gingerbread with Brown Sugar Sauce Recipe photo by Taste of Home

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THE AROMA OF gingerbread is what I remember most about my grandmother's kitchen, and it meant dessert would be special. That was nearly 50 years ago, but whenever I catch a whiff of ginger and cinnamon, I'm back with Grandmother and the happiness I knew. -Toni Hamm, Vandergrift, Pennsylvania

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Gingerbread with Brown Sugar Sauce Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 6-8 Servings

20 25 45

Ingredients

6 tablespoons shortening
1/2 cup packed brown sugar
1/3 cup molasses
1 egg
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup buttermilk
BROWN SUGAR SAUCE:
1 cup packed brown sugar
4-1/2 teaspoons cornstarch
1/2 cup cold water
1-1/2 teaspoons white vinegar
1 tablespoon butter
1-1/2 teaspoons vanilla extract

Directions

In a large bowl, cream shortening, brown sugar until light and fluffy. Beat in molasses and egg until blended. Combine the flour, baking soda, cinnamon, ginger and salt; add to the molasses mixture alternately with buttermilk, beating well after each addition.
Pour into a greased 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For sauce, in a small saucepan, combine the brown sugar, cornstarch, water and vinegar; stir until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in vanilla. Serve with the gingerbread. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 395 calories, 11 g fat (3 g saturated fat), 31 mg cholesterol, 176 mg sodium, 70 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Gingerbread with Brown Sugar Sauce in Reminisce November/December 1999, p45