Gingerbread Cake With Rum Raisin Sauce Recipe

Name: Gingerbread Cake With Rum Raisin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 3 cups all-purpose flour; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/4 teaspoon ground nutmeg; 2 large eggs; 1/4 cup butter, softened; 1/4 cup lard, softened; 1 cup granulated sugar; 1 cup dark molasses; 1 cup buttermilk; 1 teaspoon baking soda, dissolved in 1/4 cup boiling water; RUM RAISIN SAUCE; 3 1/3 cups water; 2/3 cup dark raisin; 1/3 cup granulated sugar; 1/4 cup brown sugar, packed; 3 tablespoons fresh lemon juice; 1/2 teaspoon grated nutmeg; 1 pinch salt; 1/4 cup butter; 3 tablespoons cornstarch

Servings: persons

CAKE
3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 large eggs
1/4 cup butter, softened
1/4 cup lard, softened
1 cup granulated sugar
1 cup dark molasses
1 cup buttermilk
1 teaspoon baking soda, dissolved in 1/4 cup boiling water
RUM RAISIN SAUCE
3 1/3 cups water
2/3 cup dark raisin
1/3 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons fresh lemon juice
1/2 teaspoon grated nutmeg
1 pinch salt
1/4 cup butter
3 tablespoons cornstarch

1
["Preheat the oven to 350u00b0.", "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 alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water.", "Pour the batter into a greased 9"" square pan and spread it out evenly.", "Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger.", "While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, 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 hot over squares of warm gingerbread.", "NOTE**Both gingerbread and sauce can be reheated in a microwave."]

1375

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: CAKE, 3 cups all-purpose flour, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, and more.

Yes, Gingerbread Cake With Rum Raisin Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cake With Rum Raisin Sauce

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