Raisin Filled Gingerbread Cake Recipes

GINGERBREAD WITH RAISIN SAUCE

Steps:

• In a very large bowl, cream the shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine flour, cinnamon, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with water. Mix well., Transfer to four greased 13-in. x 9-in. baking pans. Bake at 350° for 30-40 minutes or until a toothpick comes out clean. Cool on wire racks., For sauce, in a Dutch oven, combine the sugars, flour and salt. Gradually stir in water. Bring to a boil, stirring constantly. Reduce heat; add raisins. Simmer for 10 minutes or until raisins are plump, stirring occasionally., Remove from the heat. Stir in butter until melted. Serve warm with gingerbread.

APPLE GINGERBREAD SKILLET CAKE

Steps:

• Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.

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.

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.

OLD FASHIONED CHRISTMAS RAISIN DELIGHTS

Steps:

• To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
• Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
• To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
• Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
• Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
• Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.

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.