Gingerbread Cake With Rum Raisin Sauce Food

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.

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 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.

ICE CREAM WITH RUM-RAISIN SAUCE

Steps:

• In a small saucepan, combine brown sugar and corn syrup. Set over medium-low heat. Stir until well combined and sugar has melted, about 5 minutes.
• Remove from heat, and add butter, rum, and raisins, stirring until butter has completely melted. Serve the sauce warm or at room temperature over the ice cream.

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 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.

RUM AND RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
• Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

RUM & RAISIN PUDDINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
• Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
• Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
• To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.

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.