Ginger Cake With Raisin Sauce Recipes

RAISIN SAUCE

Steps:

• In a medium saucepan over low heat, combine brown sugar, mustard, flour, raisins, vinegar and water. Simmer until thickened, about 20 minutes.

APPLESAUCE RAISIN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

RAISIN SAUCE FOR POUND CAKE

Steps:

• With a serrated knife, cut pound cake in half widthwise; cut one half into four slices and set aside to thaw. Freeze remaining cake for another use., In a small saucepan, combine the brown sugar, flour, salt, cinnamon and nutmeg; stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Remove from the heat; stir in vanilla and maple flavoring. Top each slice of cake with a scoop of ice cream; drizzle with raisin sauce.

GINGERBREAD WITH RAISIN SAUCE

Steps:

• In a very large bowl, cream the shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine flour, cinnamon, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with water. Mix well., Transfer to four greased 13-in. x 9-in. baking pans. Bake at 350° for 30-40 minutes or until a toothpick comes out clean. Cool on wire racks., For sauce, in a Dutch oven, combine the sugars, flour and salt. Gradually stir in water. Bring to a boil, stirring constantly. Reduce heat; add raisins. Simmer for 10 minutes or until raisins are plump, stirring occasionally., Remove from the heat. Stir in butter until melted. Serve warm with gingerbread.

GINGERBREAD CAKE WITH RUM RAISIN SAUCE

Steps:

• Preheat the oven to 350°.
• 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.

GINGER CAKE WITH RAISIN SAUCE

Steps:

• For the cake: Mix the first 5 dry ingredients together and set aside.
• Beat Crisco and sugar until well blended.
• Add molasses and beat well.
• Add eggs one at a time beating well between each one.
• Add half of flour mixture and mix well.
• Add 1/3 cup of boiling water and mix well.
• Add the rest of the dry and mix well.
• Add rest of boiling water and mix well.
• Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
• For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
• Remove pan from heat.
• In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
• Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
• Remove from heat and stir in butter.
• Pour over the cut squares of cake.