Gingerbread cake with raisin sauce
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| 2 | teaspoons | Ground ginger |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Grond cloves |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Grated nutmeg |
| 3⅓ | cup | Water |
| ⅔ | cup | Dark raisins |
| ⅓ | cup | Granulated sugar |
| ¼ | cup | Brown sugar |
| 3 | tablespoons | Fresh lemon juice |
| 2 | eaches | Eggs |
| ¼ | cup | Butter (1/2 stick),softened |
| ⅓ | cup | Lard, softened |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Baking soda, dissolved in 1/4 cup boiling water |
| ½ | teaspoon | Grated nutmeg |
| pinch | Salt | |
| ¼ | cup | Butter (1/2 stick) |
| 3 | tablespoons | Cornstarch |
Directions
RAISIN SAUCE
Preheat oven to 350 degrees. Grease 9 x 12" cake pan. Sift the flour with the ginger, cinnamon, cloves, salt, baking powder, and nutmeg and set aside. In a small bowl beat the eggs and set aside. In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs and molasses and blend. Add the flour mixture alternatively with the buttermilk (flour first and last); do not overmix. Blend in the baking soda mixed with the ¼ cup boiling water. Pour the batter into the greased pan and level. Bake for 30 minutes or until the top of the cake springs back when touched lightly with a fingertip.
As the cake is cooling a bit combine 3 cups of water, raisins, lemon juice, sugars, nutmeg and salt in a medium saucepan. Simmer, uncovered, for 15 minutes. Add the butter and stir until it melts. In a small bowl, combine the cornstarch and remaining ⅓ cup water. Add it to the bubbling sauce and cook until the sauce thickens. Serve gingerbread cake squares warm with the hot raisin sauce over the top.
Mary Riemerman
Submitted By MARY RIEMERMAN On 02-10-95