GINGERBREAD WITH PECANS AND RAISINS
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
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
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