Gingerbread and Lemon Raisin Sauce

JoSele Swopes

By
@JODIE57

This is one of our fall favorites...I always make a hot Lemon Raisin Sauce to go on top...some times add in a little whip cream...It is best served with the hot Lemon Raisin Sauce...A little tart and and a little sweet...This is a 4th generation recipe....It never lasts long around our house....


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Comments:

Serves:

12 or more

Prep:

20 Min

Cook:

30 Min

Ingredients

GINGERBREAD CAKE

2 c
flour
1 tsp
salt
1 tsp
baking soda
1 tsp
ground ginger
1 tsp
cinnamon
1/2 tsp
ground cloves
1/2 c
brown sugar, firmly packed
3/4 c
molasses, dark
1/2 c
unsalted butter, melted or shortening melted
2 large
eggs, well beaten
2 Tbsp
apple cider vinegar
1 c
water, hot

LEMON RAISIN SAUCE

1 c
unsalted butter, cold
2 Tbsp
lemon juice concentrate
1 1/2 c
boiling water separate 1/2 cup
2 Tbsp
cornstarch
2 c
powdered sugar
1/2 c
raisins (soak to plump) or cranberries

WHIPPED CREAM

1/2 c
heavy cream, cold
2 tsp
sugar

Directions Step-By-Step

1
Preheat oven to 350* lightly grease and flour muffin tins or 9 inch cake pan...Pay attention to your altitude.....
2
Sift the flour, ginger, baking soda, cinnamon, cloves, and salt into a med bowl.
3
In a small bowl with an electric mixer, beat the butter for 1 minute or until light and fluffy. Add the brown sugar, and beat again for 1 minute or until light in color. Add the egg and beat for another minute until it's well combined, scraping down the sides and bottom of the bowl. Pour the molasses into the bowl slowly, beating all the while.
4
Add half of the dry ingredients and fold together with a spatula. Add the remaining dry ingredients and fold together again. Pour in the hot water and fold gently just until the water is well mixed in and there are no more thick lumps of batter, batter is smooth.
5
Fill the tins 3/4 full or pour and spread evenly into prepared cake pan. Bake in muffin tins for about 16 to 17 minutes, until a toothpick inserted in the center comes out clean, or bake in cake pan approximately 25 to 30 minutes or till toothpick inserted comes out clean. Cool the muffin tins or cake in the pan for 5 minutes, then tip out muffin tins on a wire rack to finish cooling. The cakes are delicious served slightly warm from the oven.
6
While the cakes are baking, prepare the Lemon Sauce:
In a small sauce pan add the sugar, lemon juice, 1 cup the boiling water, and the lemon juice, and whisk together.
7
Simmering water at medium-low heat for 15 minutes, or until the sauce coats the back of a spoon, whisking constantly. After the sauce has cooled slightly, whisk in the melted butter. In shaker place 2 TBSP of cornstarch and 1/2 cup of cold water, shake till there are no lumps pour into sugar mixture slowly while whisking mixture a little at a time till you have a sauce consistency, you may not use all of the cornstarch mixture. Drain raisins or cranberries and add to the lemon sauce, continue to cook for 2 minutes whisking constantly so it won't scorch. If you make the sauce before you are ready to use it, place a lid directly on the pan to keep a skin from forming. Leftovers can be chilled and stored in the refrigerator for up to 2 weeks.
8
To serve: Lemon raisin sauce should be warm and spoon over gingerbread...Enjoy
9
Whip Cream:
Prepare the whipped cream: In a medium bowl combine the cold cream and 2 teaspoons of sugar. With an electric mixer, whip the cream until soft peaks form. Do not over whip. Keep the cream chilled until ready to serve.
Top with a dollop of whipped cream and serve.
10
You may use one or both toppings.
This makes a great winter dessert. Store any leftover cake at room temperature, wrapped tightly in plastic.

About this Recipe

Other Tag: Quick & Easy