OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
GINGERBREAD WITH PECANS AND RAISINS
This makes a soft, spongy, cake-like gingerbread. From robertsplace.ca, a great source for British recipes.
Provided by Pesto lover
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Grease and flour a 9x13 baking pan.
- Mix together in a bowl the flour, soda, ginger, nutmeg, cinnamon and salt. Mix well.
- With a mixer, cream together the butter and cream cheese with the sugar. Add the eggs, one at a time until smooth and fluffy.
- Reduce speed of mixer to low and add in the molasses and hot water. Keep beating until incorporated. Add in flour mixture, by large spoonfuls untill well blended.
- By hand, mix in the pecans and raisins with a large spoon.
- Pour batter into baking pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool well before slicing.
Nutrition Facts : Calories 423.3, Fat 17.4, SaturatedFat 8.6, Cholesterol 87.1, Sodium 274.6, Carbohydrate 63.6, Fiber 1.5, Sugar 36.2, Protein 5.5
RAISIN-PECAN GINGER MUFFINS
Make and share this Raisin-Pecan Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 38m
Yield 1 1/2 dozen
Number Of Ingredients 10
Steps:
- Add the first 4 ingredients to a bowl; stir to combine.
- Add the butter and molassess to a saucepan; cook and stir over medium until butter melts; remove from heat.
- Make a well in the center of the flour mixture; add molassess-butter mixture, buttermilk, and egg.
- Stir just until mixture is moistened (do not overmix).
- Add in pecans and raisins; gently fold to combine.
- Spoon mixture into greased muffin cups, filling 3/4 full.
- Bake at 325° for 18 minutes or until done.
- Serve warm with honey and/or butter.
Nutrition Facts : Calories 2103, Fat 73.2, SaturatedFat 30, Cholesterol 252.6, Sodium 2161.2, Carbohydrate 343.9, Fiber 10, Sugar 159.4, Protein 29.5
SPICED PUMPKIN BREAD WITH RAISINS AND PECANS
Wonderful nutmeg and clove pumpkin bread with raisins and nuts from New Mexico.
Provided by Noble
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 50.4 g, Cholesterol 31 mg, Fat 14 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 264.9 mg, Sugar 33.2 g
GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS
This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet.
Provided by L. Graham
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 318.9 mg, Sugar 25.5 g
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