Print Options

Full Page
3x5
4x6

Include these items:

Photos

Gingerbread With Raisin Sauce

What's nicer on a cold winter day than the spicy aroma of warm gingerbread filling the house? Drizzled with a rich raisin sauce, the wonderfully moist texture of this old-time favorite is good any time of year. Folks can't get enough! -Julia Livingston Frostproof, Florida

80 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

2-1/2 cups shortening
2-1/2 cups sugar
8 eggs
5 cups molasses
10 cups all-purpose flour
3 tablespoons ground cinnamon
2 tablespoons baking powder
2 tablespoons ground ginger
2-1/2 teaspoons baking soda
1 teaspoon salt
3 cups water
RAISIN SAUCE:
2-1/2 cups packed brown sugar
1/2 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
8 cups water
3 cups golden raisins
1/2 cup plus 2 tablespoons butter

Directions

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.

2 of 2

Gingerbread With Raisin Sauce (continued)

Directions (continued)

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. Yield: 4 cakes (20 servings each) and about 10 cups
sauce.