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
Featured In: 24 Christmas Puddings for the Holiday Season
- 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
- 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. Yield: 4 cakes (20 servings each) and about 10 cups sauce.
Originally published as Gingerbread With Raisin Sauce in Taste of Home December/January 2005, p40
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