GINGERBREAD AND LEMON RAISIN SAUCE
Nothing screams the holidays like the aroma of warm gingerbread baking in the oven. These little muffins are fantastic. One bite and you'll see why they've been in JoSele's family for many generations. The spices have a great balance with one another-ginger and molasses shine the most. The lemon raisin sauce is buttery,...
Provided by JoSele Swopes
Categories Sweet Breads
Time 50m
Number Of Ingredients 23
Steps:
- 1. Preheat oven to 350*. Lightly grease and flour muffin tins or 9-inch cake pan. Pay attention to your altitude.
- 2. Sift the flour, ginger, baking soda, cinnamon, cloves, and salt into a medium bowl.
- 3. In a small bowl with an electric mixer, beat the butter for 1 minute or until light and fluffy. Add the brown sugar and beat again for 1 minute or until light in color. Add the egg and beat for another minute until it's well combined, scraping down the sides and bottom of the bowl. Add the apple cider vinegar and mix well. Pour the molasses into the bowl slowly, beating all the while.
- 4. Add half of the dry ingredients and fold together with a spatula. Add the remaining dry ingredients and fold together again.
- 5. Pour in the hot water and fold gently just until the water is well mixed in and there are no more thick lumps of batter and batter is smooth.
- 6. Fill the tins 3/4 full or pour and spread evenly into prepared cake pan. Bake in muffin tins for about 16 to 20 minutes, until a toothpick inserted in the center comes out clean. Or bake in cake pan approximately 25 to 30 minutes or till a toothpick inserted comes out clean.
- 7. Cool the muffin tins or cake in the pan for 5 minutes, then tip out muffin tins on a wire rack to finish cooling. The cakes are delicious served slightly warm from the oven.
- 8. While the cakes are baking, prepare the Lemon Sauce. In a small saucepan add the sugar, 1 cup of boiling water, and the lemon juice. Whisk together.
- 9. Simmering water at medium-low heat for 15 minutes, or until the sauce coats the back of a spoon, whisking constantly.
- 10. After the sauce has cooled slightly, whisk in the melted butter. In a shaker place 2 tbsp of cornstarch and 1/2 cup of cold water. Shake until there are no lumps. Pour into sugar mixture slowly while whisking mixture a little at a time till you have a sauce consistency. You may not use all of the cornstarch mixture.
- 11. Drain raisins or cranberries and add to the lemon sauce. Continue to cook for 2 minutes whisking constantly so it won't scorch. If you make the sauce before you are ready to use it, place a lid directly on the pan to keep a skin from forming. Leftovers can be chilled and stored in the refrigerator for up to 2 weeks.
- 12. Prepare the whipped cream: In a medium bowl combine the cold cream and 2 teaspoons of sugar. With an electric mixer, whip the cream until soft peaks form. Do not over whip. Keep the cream chilled until ready to serve. Top with a dollop of whipped cream and serve.
- 13. To serve: Lemon raisin sauce should be warm and spoon over gingerbread. Enjoy!
- 14. You may use one or both toppings.
- 15. This makes a great winter dessert. Store any leftover cake at room temperature wrapped tightly in plastic.
GINGER CAKE WITH RAISIN SAUCE
A wonderful combination of brown sugar, molasses, spices, and raisins! I am crazy over a good gingerbread with real whip cream. This sweetened goodness is a bit richer due to the sauce but ooooohhhhh so good!
Provided by smoke alarm jr
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 17
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.
GINGERBREAD CAKE WITH RUM RAISIN SAUCE
This is a recipe adapted from a Marcia Adams cookbook..from Conners Prairie. The cake is soft, thick and finely textured and the rum raisin sauce is absolutely delightful..this recipe is from 1836
Provided by grandma2969
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 614.8, Fat 17.9, SaturatedFat 9.4, Cholesterol 75, Sodium 462.4, Carbohydrate 109.1, Fiber 2, Sugar 64.3, Protein 7.2
RAISIN GINGERBREAD MUFFINS
These muffins are my husband's favorite year-round. He likes them warm and topped with cream cheese and confectioners' sugar. I like them because they're easy to make and they freeze beautifully.
Provided by Taste of Home
Time 30m
Yield About 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
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 FILLED GINGERBREAD CAKE
I love gingerbread. There is nothing more comforting than gingerbread, hot chocolate, and whipped cream. Putting gingerbread and raisins together is just kind of automatic to me. I loved putting the cream cheese with the raisin filling to tone down the spiciness of the gingerbread and topping it with a whipped topping. You can...
Provided by SK H
Categories Cakes
Time 1h
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Mix YOUR gingerbread cake or use the directions above and pour into two round greased cake pans. Bake for 25-30 minutes until a toothpick comes out clean. Remove from oven and let cool for an hour.
- 2. To a saucepan add butter brown sugar and two of the TBS of applesauce. Bring to a boil and add raisins. Boil 2-3 minutes until mixture begins to thicken. Remove from heat and add the two additional 2 tablespoons of applesauce. Let cool.
- 3. As soon as the cake cools take one of the cakes and level it for the bottom layer using a serrated knife laying it level with the pan edges moving in a bake and forth motion. Remove the cake by flipping it on to a plate and flipping it back over onto another plate. Save any crumbs for the top of the cake.
- 4. Mix together the softened cheese, vanilla, the raisin mixture and powdered sugar with a whisk or a spoon. Stir until the consistency is creamy.
- 5. Spread the raisin and cream cheese mixture on top of the bottom layer and place the top layer on the cake.
- 6. Spread coolwhip on the top and sides of the cake and sprinkle crumbs from leveling the bottom layer.
- 7. Refrigerate 1 hour before serving so the cream cheese filling firms up.
GINGERBREAD
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
More about "gingerbread with raisin sauce recipes"
OLD FASHIONED GINGERBREAD CAKE - CROSBY'S [EASY AND …
From crosbys.com
OUR BEST-EVER GINGERBREAD RECIPES | TASTE OF HOME
From tasteofhome.com
GINGERBREAD WITH GOLDEN RAISIN SAUCE | SAVORY
From savoryonline.com
GERMAN SAUERBRATEN WITH RAISINS AND GINGERBREAD SAUCE - EAT …
From eatsmarter.com
GINGERBREAD WITH RUM RAISINS AND CRYSTALLIZED GINGER - KITCHEN …
From kitchendreaming.com
GINGERBREAD CAKE WITH RAISIN SAUCE RECIPE - BAKER RECIPES
From bakerrecipes.com
GINGERBREAD WITH RAISIN SAUCE - RECIPE - COOKS.COM
From cooks.com
RAISIN SAUCE FOR GINGERBREAD - RECIPE - COOKS.COM
From cooks.com
GINGERBREAD CAKE WITH RAISIN SAUCE RECIPE - BAKER RECIPES
From bakerrecipes.com
GINGERBREAD - ONCE UPON A CHEF
From onceuponachef.com
GINGERBREAD CAKE WITH RUM RAISIN SAUCE - LUNCHLEE
From lunchlee.com
GINGERBREAD WITH GOLDEN RAISIN SAUCE | STOP AND SHOP
From recipecenter.stopandshop.com
GINGERBREAD WITH GOLDEN RAISIN SAUCE | GIANT FOOD STORE
From recipecenter.giantfoodstores.com
GINGERBREAD WITH RAISIN SAUCE RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
You'll also love
Related Search