Gingerbread Cake With Raisin Sauce
Ingredients
3 C. all-purpose flour
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. grated nutmeg
2 eggs
1/4 C. butter (1/2 stick), softened
1/3 C. lard, softened
1 C. buttermilk
1 tsp. baking soda, dissolved in 1/4 C. boiling water
Raisin sauce:
3 1/3 C. water
2/3 C. dark raisins
1/3 C. granulated sugar
1/4 C. brown sugar
3 Tbsp. fresh lemon juice
1/2 tsp. grated nutmeg
{inch salt
1/4 C. butter (1/2 stick)
3 Tbsp. cornstarch
Cooking Instructions
Preheat oven to 350 degrees. Grease 9 x 12 inch cake pan. 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 alternatively with the buttermilk (flour first and last); do not over mix. Blend in the baking soda mixed with the 1/4 C. boiling water. Pour the batter into the greased pan and level. Bake for 30 minutes or until the top of the cake springs back when touched lightly with a fingertip. As the cake is cooling a bit combine 3 C. of water, raisins, lemon juice, sugars, 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 C. water. Add it to the bubbling sauce and cook until the sauce thickens. Serve gingerbread cake squares warm with the hot raisin sauce over the top.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)