Gingerbread And Lemon Raisin Sauce Recipes

CRAZY GINGERBREAD (WITH LEMON SAUCE)

Steps:

• Preheat oven to 375º.
• In an ungreased 8x8 inch pan, stir together all dry ingredients.
• With a spoon, make three "wells" in the dry ingredients. In one "well" put the vinegar, in another the oil, and in the third the vanilla.
• Mix the water and molasses in a separate bowl. Pour over the dry ingredients and mix quickly with a fork. Mix until lumps are gone, but do not beat.
• Bake at 375º for about 30 minutes.
• Cut and serve from baking pan, with lemon sauce, applesauce, or whipped cream.
• See my recipe for "Lemon Sauce" at this site. The contrasting lemon flavor and moistness added by the sauce is what adds the finishing touch to this cake, making it suitable for a company dessert!

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

MOM'S GINGERBREAD WITH LEMON SAUCE

Steps:

• Preheat oven to 350°F. Prepare 8" or 9" square pan with Pan Release or non-stick spray. Line bottom of pan with parchment if you will wish to turn out cake onto a serving plate.
• Sift together all dry ingredients; set aside.
• Combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside.
• Cream butter and sugar in large mixer bowl. Add egg, beat well.
• Alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. Pour batter into prepared pan.
• Bake at 350°F. for 45 to 50 minutes, until the center tests clean with a toothpick and springs back to a light touch, and the cake is just starting to pull away from the edges of the pan. Cool 5 minutes before removing from pan.
• Cool before serving; serve with lemon sauce or lemon curd.
• LEMON SAUCE:.
• Cream sugar and butter together in top of a double boiler. Stir in egg. Place over simmering water. Whisk until smooth and glossy. Remove from heat; whisk in lemon rind and juice. Serve warm over Gingerbread.

GINGERBREAD AND LEMON RAISIN SAUCE

Steps:

• 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 medium 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. Add the apple cider vinegar and mix well. 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.
• 5. 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 and batter is smooth.
• 6. Fill 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.
• 7. 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.
• 8. While 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.
• 9. Simmering water at medium-low heat for 15 minutes, or until the sauce coats the back of a spoon, whisking constantly.
• 10. After 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.
• 11. 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.
• 12. 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.
• 13. To serve: Lemon raisin sauce should be warm and spoon over gingerbread. Enjoy!
• 14. You may use one or both toppings.
• 15. This makes a great winter dessert. Store any leftover cake at room temperature wrapped tightly in plastic.