Best Raisin Filled Gingerbread Cake Recipes

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GINGER CAKE WITH RAISIN SAUCE



Ginger Cake with Raisin Sauce image

A wonderful combination of brown sugar, molasses, spices, and raisins! I am crazy over a good gingerbread with real whip cream. This sweetened goodness is a bit richer due to the sauce but ooooohhhhh so good!

Provided by smoke alarm jr

Categories     Dessert

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 17

2 cups flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 cup Crisco shortening
1/2-3/4 cup sugar
1/2 cup molasses
2 eggs
2/3 cup boiling water
1 cup water
1/2-3/4 cup raisins
3/4 cup packed brown sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 cup cider vinegar
1 tablespoon unsalted butter, softened

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.

RAISIN-FILLED COOKIES



Raisin-Filled Cookies image

Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 17

1 cup packed brown sugar
1 cup sugar
1 cup butter, softened
3 large eggs
2 tablespoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons buttermilk
FILLING:
1 tablespoon cornstarch
3 tablespoons all-purpose flour
1 cup packed brown sugar
2 cups boiling water
1-1/2 cup seedless raisins

Steps:

  • In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

OLD-FASHIONED GINGERBREAD



Old-Fashioned Gingerbread image

Provided by Ina Garten

Categories     dessert

Time 2h50m

Yield 9 servings

Number Of Ingredients 15

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
1 cup confectioners' sugar, optional
2 tablespoons plus 1 teaspoon freshly squeezed orange juice

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 WITH PECANS AND RAISINS



Gingerbread With Pecans and Raisins image

This makes a soft, spongy, cake-like gingerbread. From robertsplace.ca, a great source for British recipes.

Provided by Pesto lover

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup butter, softened
1/3 cup cream cheese, softened
1 cup sugar
3 eggs
1 cup light molasses
3/4 cup hot water
1/2 cup crushed pecans
1/2 cup soft 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.

Nutrition Facts : Calories 423.3, Fat 17.4, SaturatedFat 8.6, Cholesterol 87.1, Sodium 274.6, Carbohydrate 63.6, Fiber 1.5, Sugar 36.2, Protein 5.5

GINGERBREAD CAKE WITH RUM RAISIN SAUCE



Gingerbread Cake With Rum Raisin Sauce image

This is a recipe adapted from a Marcia Adams cookbook..from Conners Prairie. The cake is soft, thick and finely textured and the rum raisin sauce is absolutely delightful..this recipe is from 1836

Provided by grandma2969

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 23

3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 large eggs
1/4 cup butter, softened
1/4 cup lard, softened
1 cup granulated sugar
1 cup dark molasses
1 cup buttermilk
1 teaspoon baking soda, dissolved in 1/4 cup boiling water
3 1/3 cups water
2/3 cup dark raisin
1/3 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons fresh lemon juice
1/2 teaspoon grated nutmeg
1 pinch salt
1/4 cup butter
3 tablespoons cornstarch

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.

Nutrition Facts : Calories 614.8, Fat 17.9, SaturatedFat 9.4, Cholesterol 75, Sodium 462.4, Carbohydrate 109.1, Fiber 2, Sugar 64.3, Protein 7.2

RAISIN GINGERBREAD LOAF WITH GINGER ICING



Raisin Gingerbread Loaf With Ginger Icing image

Make and share this Raisin Gingerbread Loaf With Ginger Icing recipe from Food.com.

Provided by Chelle_N

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2/3 cup dark brown sugar, firmly packed
2/3 cup molasses
2/3 cup boiling water
1/4 cup unsalted butter, at room temp,cut into chunks
1 teaspoon baking soda
1 extra large egg, well beaten
1/2 cup dark raisin
1 1/2 cups all-purpose flour, sifted
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup finely chopped candied ginger
1/4 cup unsalted butter, room temp
1/4 lb cream cheese, room temp
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla
1/2 cup finely chopped candied ginger

Steps:

  • Preheat oven 350, butter and flour 9 in sq baking pan.
  • To make gingerbread, in a large bowl, combine the brown sugar, molasses, boiling water and butter.
  • Blend by hand or electric mixer set on low.
  • While the mixture is still hot, add the baking soda, egg and raisins.
  • In a small bowl.
  • re sift the flour with the cinnamon, ginger and cloves.
  • Stir into the molasses mixture.
  • Add the candied ginger and mix well without incorporating too many bubbles.
  • Pour the batter into the prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
  • Cool completely.
  • To make icing, in a small bowl, beat together the butter and cream cheese until smooth.
  • Add then the sugar and beat until smooth.
  • Mix in the vanilla and candied ginger.
  • Chill briefly before frosting the gingerbread.

Nutrition Facts : Calories 514.9, Fat 17.5, SaturatedFat 10.7, Cholesterol 76.8, Sodium 230.9, Carbohydrate 87.1, Fiber 1.1, Sugar 60.9, Protein 4.8

RAISIN FILLED GINGERBREAD CAKE



Raisin Filled Gingerbread Cake image

I love gingerbread. There is nothing more comforting than gingerbread, hot chocolate, and whipped cream. Putting gingerbread and raisins together is just kind of automatic to me. I loved putting the cream cheese with the raisin filling to tone down the spiciness of the gingerbread and topping it with a whipped topping. You can...

Provided by SK H

Categories     Cakes

Time 1h

Number Of Ingredients 15

CAKE
1 pkg betty crocker gingerbread or your own recipe of gingerbread
1/4 c sugar
1 egg
1 c water
FILLING
8 oz cream cheese softened
1 tsp vanilla
1 c raisins
1/4 c brown sugar
4 Tbsp applesauce
1 Tbsp butter
1/2 c powdered sugar
TOPPING
1 pkg cool whip

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.

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