Gingerbread Bars

Author: Canadian Living

A thin layer of gingerbread cake studded with chopped dates and topped with brandy hard sauce smells and tastes like the holidays.

  • Portion size 36 servings
  • Credits : Canadian Livng Holiday Cookbook: Fall 2009

Ingredients

  • 1 2/3 cup all-purpose flour
  • 11/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup fancy molasses
  • 1/3 cup vegetable oil
  • 1 cup chopped pitted dates
Topping:
  • 1/3 cup unsalted butter
  • 1 1/2 cup icing sugar
  • 1 pinch salt
  • 2 tablespoons whipping cream
  • 1 tablespoon brandy
  • 1 tablespoon apple juice

Method

In large bowl, whisk together flour, ginger, baking soda, cinnamon and salt. In separate bowl, whisk together egg, sugar, water, molasses and vegetable oil; stir into flour mixture until smooth. Fold in dates.

Spread in 13- x 9-inch (3.5 L) parchment paper–lined metal cake pan. Bake in 350°F (180°C) oven until skewer inserted in centre comes out clean, about 20 minutes. Let cool in pan on rack.

Topping: In bowl, beat together butter, icing sugar and salt; stir in cream and brandy. Spread over gingerbread; refrigerate until set, 20 to 25 minutes. (Make-ahead: Cover and refrigerate for up to 3 days or overwrap and freeze for up to one month.) Cut into bars.

Nutritional facts Per bar: about

  • Sodium 87 mg
  • Protein 1 g
  • Calories 117.0
  • Total fat 4 g
  • Potassium 111 mg
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 19 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gingerbread Bars

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