Gingerbread Bars 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




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


  • Iron 4.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 2.0
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Baking & Desserts

Gingerbread Bars