raisin filled gingerbread cake
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.
prep time
30 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- CAKE
- 1 package betty crocker gingerbread or your own recipe of gingerbread
- 1/4 cup sugar
- 1 - egg
- 1 cup water
- FILLING
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- 1 cup raisins
- 1/4 cup brown sugar
- 4 tablespoons applesauce
- 1 tablespoon butter
- 1/2 cup powdered sugar
- TOPPING
- 1 package cool whip
How To Make raisin filled gingerbread cake
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Step 1Preheat 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.
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Step 2To 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. -
Step 3As 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.
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Step 4Mix together the softened cheese, vanilla, the raisin mixture and powdered sugar with a whisk or a spoon. Stir until the consistency is creamy.
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Step 5Spread the raisin and cream cheese mixture on top of the bottom layer and place the top layer on the cake.
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Step 6Spread coolwhip on the top and sides of the cake and sprinkle crumbs from leveling the bottom layer.
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Step 7Refrigerate 1 hour before serving so the cream cheese filling firms up.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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