Prep 20 mins
Cook 50 mins
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!
- 2 cups flour
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1⁄2 cup Crisco shortening
- 1⁄2-3⁄4 cup sugar
- 1⁄2 cup molasses
- 2 eggs
- 2⁄3 cup boiling water
- 1 cup water
- 1⁄2-3⁄4 cup raisins
- 3⁄4 cup packed brown sugar
- 1 1⁄2 tablespoons cornstarch
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup cider vinegar
- 1 tablespoon unsalted butter, softened
- 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.
Yum! This is an awesome dessert. I loved the tanginess the cider added to the sauce. Paired with the gingerbread-like cake, it was incredible. I baked this in a bundt pan, and although there wasn't enough batter to make a "tall" bundt, it was still very pretty. Definately added to my rotation of impressive "comfort" desserts. Thanks for posting.
An excellent dessert, DH loved this sweet spicy cake.I used 1/2c of sugar in the batter and it was perfect. Yummy!!!!!!
This is a delicious and wonderfully moist cake -- I made it in little individual flower-shaped molds, so it cooked in about 25 minutes. I liked the sauce, but was a little surprised by how predominant the vinegar was. I think when I try it again I will use either apple juice or a rum, because I was not totally sold on the "tang." It is a very sophisticated flavor combination with the cake, though, so it still gets my 5-star vote.