3 c All-purpose flour 2 ea Eggs
2 ts Ground ginger 1/4 c Butter (1/2 stick),softened
2 ts Ground cinnamon 1/3 c Lard, softened
1 ts Grond cloves 1 c Buttermilk
1/2 ts Salt 1 ts Baking soda, dissolved in
1/2 ts Baking powder -1/4 cup boiling water
1/4 ts Grated nutmeg
-RAISIN SAUCE-
3 1/3 c Water 1/2 ts Grated nutmeg
2/3 c Dark raisins pn Salt
1/3 c Granulated sugar 1/4 c Butter (1/2 stick)
1/4 c Brown sugar 3 tb Cornstarch
3 tb Fresh lemon juice
Preheat oven to 350 degrees. Grease 9 x 12″ cake pan. 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 alternatively with the
buttermilk (flour first and last); do not overmix. Blend in the
baking soda mixed with the 1/4 cup boiling water. Pour the batter
into the greased pan and level. Bake for 30 minutes or until the top
of the cake springs back when touched lightly with a fingertip.
As the cake is cooling a bit combine 3 cups of water, raisins, lemon
juice, sugars, 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
gingerbread cake squares warm with the hot raisin sauce over the top.
Mary Riemerman
Yields
12 servings