Gingerbread With Raisin Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 80 |
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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 Ingredients:
2-1/2 cups shortening |
2-1/2 cups sugar |
8 eggs |
5 cups molasses |
10 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
1 teaspoon salt |
8 cups water |
3 cups golden raisins |
1/2 cup plus 2 tablespoons butter |
Directions:
1. 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. 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.
3. 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.
4. Remove from the heat. Stir in butter until melted. Serve warm with gingerbread. Yield: 4 cakes (20 servings each) and about 10 cups sauce.
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