Raisin Filled Gingerbread Cake

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
1/2 c powdered sugar
TOPPING
1 pkg cool whip

The Cook

Sue H Recipe
x5
Full Flavored
Central PA, PA
Soos
Member Since Jun 2011
Sue's notes for this recipe:
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.
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Directions

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.
Comments

1-5 of 10 comments

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user Sue H Soos - Oct 16, 2011
I shared a photo of this recipe. View photo
user Kristin Miller Kk723 - Oct 16, 2011
Mmmm the filling sounds delish!
user Julia Ferguson judyjellybean - Oct 16, 2011
Susan, I love gingerbread too. This sounds so good. Thanks for sharing, I'm saving this one.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Oct 16, 2011
Beautiful yummy gooking cake Susan.

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