Raisin Filled Gingerbread Cake Recipes

GINGER CAKE WITH RAISIN SAUCE

Steps:

• For the cake: Mix the first 5 dry ingredients together and set aside.
• Beat Crisco and sugar until well blended.
• Add molasses and beat well.
• Add eggs one at a time beating well between each one.
• Add half of flour mixture and mix well.
• Add 1/3 cup of boiling water and mix well.
• Add the rest of the dry and mix well.
• Add rest of boiling water and mix well.
• Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
• For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
• Remove pan from heat.
• In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
• Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
• Remove from heat and stir in butter.
• Pour over the cut squares of cake.

GINGERBREAD WITH PECANS AND RAISINS

Steps:

• Preheat oven to 325°F.
• Grease and flour a 9x13 baking pan.
• Mix together in a bowl the flour, soda, ginger, nutmeg, cinnamon and salt. Mix well.
• With a mixer, cream together the butter and cream cheese with the sugar. Add the eggs, one at a time until smooth and fluffy.
• Reduce speed of mixer to low and add in the molasses and hot water. Keep beating until incorporated. Add in flour mixture, by large spoonfuls untill well blended.
• By hand, mix in the pecans and raisins with a large spoon.
• Pour batter into baking pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
• Cool well before slicing.

GINGERBREAD CAKE WITH RUM RAISIN SAUCE

Steps:

• Preheat the oven to 350°.
• Sift the flour with the ginger, cinnamon, cloves, salt, baking powder and nutmeg and set aside.
• In a small bowl, beat the eggs and set aside.
• In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs and molasses and blend.
• Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water.
• Pour the batter into a greased 9" square pan and spread it out evenly.
• Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger.
• While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, nutmeg and salt in a medium saucepan.
• Simmer, uncovered for 15 minutes. Add the butter and stir until it melts.
• In a small bowl, combine the cornstarch and remaining 1/3 cup water.
• Add it to the bubbling sauce and cook until the sauce thickens.
• Serve hot over squares of warm gingerbread.
• NOTE**Both gingerbread and sauce can be reheated in a microwave.

RAISIN GINGERBREAD LOAF WITH GINGER ICING

Steps:

• Preheat oven 350, butter and flour 9 in sq baking pan.
• To make gingerbread, in a large bowl, combine the brown sugar, molasses, boiling water and butter.
• Blend by hand or electric mixer set on low.
• While the mixture is still hot, add the baking soda, egg and raisins.
• In a small bowl.
• re sift the flour with the cinnamon, ginger and cloves.
• Stir into the molasses mixture.
• Add the candied ginger and mix well without incorporating too many bubbles.
• Pour the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
• Cool completely.
• To make icing, in a small bowl, beat together the butter and cream cheese until smooth.
• Add then the sugar and beat until smooth.
• Mix in the vanilla and candied ginger.
• Chill briefly before frosting the gingerbread.

RAISIN-FILLED COOKIES

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

RAISIN FILLED GINGERBREAD CAKE

Steps:

• 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.