Recipe

Gingerbread With Raisins And Ginger Bits Recipe

Add Step-by-Step Photos	Borinda / All my dishes 8 months, 2 weeks ago This is Ina Garten's "Old-Fashioned Gingerbread" from her "Back to Basics" book which I made this weekend. Interestingly, this cake does rise and has no eggs. It is super-tasty, loaded with goodies, and truly moist. We all loved it. Prep:25m Cook:35m Servings:9	Borinda
	wonderful comforting spicy

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notyourmom

california

krumkake

momo_55gra

juels

Ingredients

1/4 cup water or dark rum (I used water)

1/2 cup golden raisins

1/4 lb. sweet butter

1 cup unsulphered molasses

1 cup sour cream

1 1/2 tsp grated orange zest

2 1/3 cup all-purpose flour

3/4 tsp. baking soda

1 1/2 tsp. ground ginger

1 tsp cinnamon

1/4 tsp ground cloves

1/2 tsp Kosher salt

1/3 cup minced dried crystallized ginger (Not in syrup)

1 cup confectioners' sugar

2 Tbsp + 1 tsp freshly squeezed orange juice

Directions

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!

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Comments

juels 8 months, 2 weeks ago said:
This looks and sounds sooo goood! I love gingerbread, will definitely be trying this one!

krumkake 8 months, 2 weeks ago said:
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 it as I make the cake?). Thank, Bori!

momo_55grandma 7 months, 3 weeks ago said:
Wow great cake thanks bunches high5

californiacook 4 months, 2 weeks ago said:
Oh, my. This looks & sounds wonderful!!! Thank you for sharing. Five & Flagged as Beautiful!!!

notyourmomma 3 months, 1 week ago said:
Love the addition of the orange zest. Good stuff indeed. I remember warm gingerbread with butterscotch sauce as a child....truly a favorite.

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