*  Exported from  MasterCook  *

                    Gingerbread Cake with Raisin Sauce

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Apples

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       c            All-purpose flour
   2       ts           Ground ginger
   2       ts           Ground cinnamon
   1       t            Grond cloves
     1/2   ts           Salt
     1/2   ts           Baking powder
     1/4   ts           Grated nutmeg
   2       ea           Eggs
     1/4   c            Butter (1/2 stick),softened
     1/3   c            Lard, softened
   1       c            Buttermilk
   1       t            Baking soda, dissolved in
                        -1/4 cup boiling water
                        MMMMM------------------------RAISIN -- €
                        SAUCE----------------------------
   3 1/3   c            Water
     2/3   c            Dark raisins
     1/3   c            Granulated sugar
     1/4   c            Brown sugar
   3       tb           Fresh lemon juice
     1/2   ts           Grated nutmeg
           pn           Salt
     1/4   c            Butter (1/2 stick)
   3       tb           Cornstarch

  Preheat oven to 350 degrees. Grease 9 x 12" 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 overmix. Blend in the
  baking soda mixed with the 1/4 cup 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 cups 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 cup 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.
  
 
 


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