Ginger Cake with Raisin Sauce

Total Time
1hr 10mins
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!

Ingredients Nutrition


  1. For the cake: Mix the first 5 dry ingredients together and set aside.
  2. Beat Crisco and sugar until well blended.
  3. Add molasses and beat well.
  4. Add eggs one at a time beating well between each one.
  5. Add half of flour mixture and mix well.
  6. Add 1/3 cup of boiling water and mix well.
  7. Add the rest of the dry and mix well.
  8. Add rest of boiling water and mix well.
  9. Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
  10. For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
  11. Remove pan from heat.
  12. In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
  13. Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
  14. Remove from heat and stir in butter.
  15. Pour over the cut squares of cake.


Most Helpful

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.

Ms B. November 26, 2004

An excellent dessert, DH loved this sweet spicy cake.I used 1/2c of sugar in the batter and it was perfect. Yummy!!!!!!

Elly in Canada April 25, 2004

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.

moxie April 23, 2004

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