Print Options

Back to Gingerbread with Brown Sugar Sauce >

Include these items:

Taste of Home Logo

Gingerbread with Brown Sugar Sauce

 Gingerbread with Brown Sugar Sauce
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
6-8 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 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
  • 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 McCormick® Pure Vanilla Extract


  • 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

2 of 2

Gingerbread with Brown Sugar Sauce (continued)

Directions (continued)

  • 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.