Gingerbread with Brown Sugar Sauce

Makes 6-8 servings

The aroma of this gingerbread is what I remember most about my grandmother’s kitchen. That was decades ago, but whenever I catch a whiff of ginger and cinnamon, I’m back with Grandmother.

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 teaspoon vinegar
1 tablespoon butter
1 1/2 teaspoons vanilla extract

directions

1
In a mixing bowl, cream shortening, brown sugar, molasses and egg; mix well. Combine flour, baking soda, cinnamon, ginger and salt; add to the molasses mixture alternately with buttermilk. Pour into a greased 9-in. round baking pan.
2
Bake at 350* for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3
For sauce, combine brown sugar, cornstarch, water and vinegar in a saucepan; stir until smooth. Add butter. Bring to a boil; boil and stir for 2 minutes. Remove from the heat and stir in vanilla. Serve over gingerbread.

Source: ~Toni Hamm~ Vandergrift, Pennsylvania