Gingerbread With Raisins And Ginger Bits
From borinda 15 years ago
Ingredients
- 1/4 cup water or dark rum (I used water) shopping list
- 1/2 cup golden raisins shopping list
- 1/4 lb. sweet butter shopping list
- 1 cup unsulphered molasses shopping list
- 1 cup sour cream shopping list
- 1 1/2 tsp grated orange zest shopping list
- 2 1/3 cup all-purpose flour shopping list
- 3/4 tsp. baking soda shopping list
- 1 1/2 tsp. ground ginger shopping list
- 1 tsp cinnamon shopping list
- 1/4 tsp ground cloves shopping list
- 1/2 tsp kosher salt shopping list
- 1/3 cup minced dried crystallized ginger (Not in syrup) shopping list
- 1 cup confectioners' sugar shopping list
- 2 Tbsp + 1 tsp freshly squeezed orange juice shopping list
How to make it
- Preheat oven to 350 degrees.
- Grease and flour an 8" square pan. Grease a piece of parchment paper to place inside the bottom of the pan and dust that, too, with flour.
- Place the raisins and water in a small pot, cover it, and heat until it comes to a boil. Turn off the heat and set this aside so the raisins absorb the liquid and plump up. (I had to pour off just a drop of water before mixing the raisins in.)
- In another small pot heat the butter and molasses together over a low heat to melt them together. Pour this mixture into a mixer with the paddle attachment and let it cool for at least five minutes - prepare your dry ingredients while this one cools.
- Mix in the sour cream and orange zest.
- Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt into a bowl. Gently mix this together with your fingers just to blend.
- Slowly add this mixture into the molasses mix and process just until incorporated.
- Drain the raisins and add them and the crystalized ginger into the mix and stir in with a spatula so they don't get broken up.
- Pour this batter into the pan and bake about 35 minutes, until a tester comes out dry.
- Set this aside to cool for a few minutes on a rack and then flip out onto cooling racks - rightside up. Let cool completely before adding the glaze.
- When the cake is cooled mix together the orange juice and confectioners' sugar. I found letting this set a moment let it thicken a bit. Pour this over the top of the cake and drizzle down the sides.
- When this sets up cut the cake into 9ths and serve.
- Yes - some whipped cream would be wonderful or some ice cream wouldn't hurt, either!
The Rating
Reviewed by 5 people-
This looks and sounds sooo goood! I love gingerbread, will definitely be trying this one!
juels
in Clayton loved it
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Look at you...posting AND taking pictures. I'm so thrilled - you know what a visual person I am. That cake looks like it's to die for! Hmmmm, when can I make it? I'll find a time, that's a given - I may even use the rum (or maybe I'll just drink i...more
krumkake
in Chicago Suburbs loved it
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wow great cake thanks bunches high5
momo_55grandma
in Mountianview loved it
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