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Ginger Bread Ok!! Tipsie Ginger Bread OoHH Yeah Honey!!!

Updated: Mar 28, 2019

Honey there aint nothing as comfortable as a big slice of Ginger Bread, But when you combine Bourbon and Ginger Bread then you get Tipsie Ginger Bread a dessert that will make your taste buds sing like a rooster crowing Cock-A-Doodle-Do!!!! I can remember my granny making ginger bread and we always ate it with soup beans, Yes I said soup beans.

Tipsie Ginger Bread Squares

Makes 24 squares


1-Stick Butter, room temp

½-Cup Brown Sugar


2-tsp Vanilla Extract

¼-Cup Molasses

1 ¾- Cup All-Purpose Flour

½- tsp Baking Soda

¼-tsp Salt

3-TBSP Ground Ginger

1 ½- Cinnamon

½-tsp Ground Cloves

½-tsp Nutmeg

¼-tsp Ground White Pepper

2-TBSP Bourbon (optional)

Maple Bourbon Icing:

1-Stick butter, room temp

4 ounces Cream Cheese, soft

2-TBSP Bourbon (optional)

2-tsp Maple extract OR 3-TBSP Pure Maple Syrup

4-6 Cups Powder Sugar

Pinch of Salt


· Preheat Oven to 350 and spray a 9x13 cake pan.

· Place the butter and brown sugar in a bowl and whip till creamy.

· Add the egg, vanilla, molasses and bourbon and mix until combined.

· Sift the flour, salt and spices together.

· Add flour mixture to butter mix and stir till combined.

· Spoon into the prepared baking pan and spread to cover bottom of pan.

· Bake for 20-22 mins.

· Remove and let cool.

Directions for Icing:

· Place the Cream cheese and butter in mixing bowl and cream.

· Add the maple flavoring or syrup, salt and Bourbon, Mix to combine.

· Add 4 cups powder sugar and mix on low, Keep adding sugar by cup full until you have the texture you are looking for.


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Jason Smith
Jason Smith
Jan 24, 2018

Hey Hun thecalhoun, you can try it in a bundt pan, I havent. Let me know how it works out.


Jason Smith
Jason Smith
Jan 24, 2018

Hey there slafarnara Thanks so much, yes yes you can.


Jason Smith
Jason Smith
Jan 24, 2018

Hey Cathy I use Wild Turkey 101.


Jason Smith
Jason Smith
Jan 09, 2018

Can one make this cake as a bundt cake with the same measurements?


Jason Smith
Jason Smith
Jan 06, 2018

These look yummy and with a few decorative changes by season, I would make these all year long!! :-)

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