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Gingerbread Cake With Raisin Sauce
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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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