- 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 teaspoons vinegar
- 1 tablespoon butter or margarine
- 1 1/2 teaspoons vanilla extract
- 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. Bake at 350 degrees F 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, 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 the gingerbread.