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Gingerbread Cake With Raisin Sauce

Author/Submitted by:
Servings: 12
Categories: Cakes / Desserts

3  c  All-purpose flour
2  ts  Ground ginger
2  ts  Ground cinnamon
1  t  Grond cloves
1/2  ts  Salt
1/2  ts  Baking powder
1/4  ts  Grated nutmeg
2    Eggs
1/4  c  Butter (1/2 stick),softened
1/3  c  Lard, softened
1  c  Buttermilk
1  t  Baking soda, dissolved in
    -1/4 cup boiling water
    -----RAISIN SAUCE-----
3 1/3  c  Water
2/3  c  Dark raisins
1/3  c  Granulated sugar
1/4  c  Brown sugar
3  tb  Fresh lemon juice
1/2  ts  Grated nutmeg
  pn  Salt
1/4  c  Butter (1/2 stick)
3  tb  Cornstarch

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 1/4 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 1/3 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.

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