Prep 20 mins
Cook 30 mins
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
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon ground nutmeg
- 2 large eggs
- 1⁄4 cup butter, softened
- 1⁄4 cup lard, softened
- 1 cup granulated sugar
- 1 cup dark molasses
- 1 cup buttermilk
- 1 teaspoon baking soda, dissolved in 1/4 cup boiling water
RUM RAISIN SAUCE
- 3 1⁄3 cups water
- 2⁄3 cup dark raisin
- 1⁄3 cup granulated sugar
- 1⁄4 cup brown sugar, packed
- 3 tablespoons fresh lemon juice
- 1⁄2 teaspoon grated nutmeg
- 1 pinch salt
- 1⁄4 cup butter
- 3 tablespoons cornstarch
- 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.
The title says Rum Raisin Sauce, but the rum was left out of the recipe:-(