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
Topping:
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
- Folate 6.0
- Calcium 1.0
- Vitamin A 2.0
