Sue H Recipe

Raisin Filled Gingerbread Cake

By Sue H Soos


I love gingerbread. There is nothing more comforting than gingerbread, hot chocolate, and whipped cream.

Putting gingerbread and raisins together is just kind of automatic to me. I loved putting the cream cheese with the raisin filling to tone down the spiciness of the gingerbread and topping it with a whipped topping. You can add as many raisins as your want.

Yum. If you even remotely like gingerbread you will like this cake. I have to say it is one of the best cakes I have made, but then I love gingerbread.

A good movie, a piece of raisin filled gingerbread cake, and hot chocolate what more could you ask for on a cold windy afternoon.


Recipe Rating:
 1 Rating
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

CAKE
1 pkg
betty crocker gingerbread or your own recipe of gingerbread
1/4 c
sugar
1
egg
1 c
water
FILLING
8 oz
cream cheese softened
1 tsp
vanilla
1 c
raisins
1/4 c
brown sugar
4 Tbsp
applesauce
1 Tbsp
butter
Find more recipes at goboldwithbutter.com
1/2 c
powdered sugar
TOPPING
1 pkg
cool whip
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Directions Step-By-Step

1
Preheat oven to 350 degrees. Mix YOUR gingerbread cake or use the directions above and pour into two round greased cake pans. Bake for 25-30 minutes until a toothpick comes out clean. Remove from oven and let cool for an hour.
2
To a saucepan add butter brown sugar and two of the TBS of applesauce. Bring to a boil and add raisins. Boil 2-3 minutes until mixture begins to thicken. Remove from heat and add the two additional 2 tablespoons of applesauce. Let cool.
3
As soon as the cake cools take one of the cakes and level it for the bottom layer using a serrated knife laying it level with the pan edges moving in a bake and forth motion. Remove the cake by flipping it on to a plate and flipping it back over onto another plate. Save any crumbs for the top of the cake.
4
Mix together the softened cheese, vanilla, the raisin mixture and powdered sugar with a whisk or a spoon. Stir until the consistency is creamy.
5
Spread the raisin and cream cheese mixture on top of the bottom layer and place the top layer on the cake.
6
Spread coolwhip on the top and sides of the cake and sprinkle crumbs from leveling the bottom layer.
7
Refrigerate 1 hour before serving so the cream cheese filling firms up.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American