Gingerbread Cake With Rum Raisin Sauce

Recipe by grandma2969
READY IN: 50mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.