This is one of our fall favorites. I always make a hot Lemon Raisin Sauce to go on top. Sometimes I add a little whipped cream. It is best served with the hot Lemon Raisin Sauce -a little tart and a little sweet. This is a 4th generation recipe. It never lasts long around our house.
Notes from the Test Kitchen:
Nothing screams the holidays like the aroma of warm gingerbread baking in the oven. These little muffins are fantastic. One bite and you’ll see why they’ve been in JoSele’s family for many generations. The spices have a great balance with one another—ginger and molasses shine the most. The lemon raisin sauce is buttery, sweet and a must on top of these muffins. We also enjoyed a bit of whipped cream along with the sauce. These just melt in your mouth!
1Preheat oven to 350*. Lightly grease and flour muffin tins or 9-inch cake pan. Pay attention to your altitude.
2Sift the flour, ginger, baking soda, cinnamon, cloves, and salt into a medium bowl.
3In 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. Add the apple cider vinegar and mix well. Pour the molasses into the bowl slowly, beating all the while.
4Add half of the dry ingredients and fold together with a spatula. Add the remaining dry ingredients and fold together again.
5Pour in the hot water and fold gently just until the water is well mixed in and there are no more thick lumps of batter and batter is smooth.
6Fill the tins 3/4 full or pour and spread evenly into prepared cake pan. Bake in muffin tins for about 16 to 20 minutes, until a toothpick inserted in the center comes out clean. Or bake in cake pan approximately 25 to 30 minutes or till a toothpick inserted comes out clean.
7Cool 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.
8While the cakes are baking, prepare the Lemon Sauce. In a small saucepan add the sugar, 1 cup of boiling water, and the lemon juice. Whisk together.
9Simmering water at medium-low heat for 15 minutes, or until the sauce coats the back of a spoon, whisking constantly.
10After the sauce has cooled slightly, whisk in the melted butter. In a shaker place 2 tbsp of cornstarch and 1/2 cup of cold water. Shake until 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.
11Drain 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.
12Prepare 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.
13To serve: Lemon raisin sauce should be warm and spoon over gingerbread. Enjoy!
14You may use one or both toppings.
15This makes a great winter dessert. Store any leftover cake at room temperature wrapped tightly in plastic.