Title: Gingerbread Cake with Raisin Sauce
Categories: Cake
Yield: 12 Servings

3	c	All-purpose flour
2	ts	Ground ginger
2	ts	Ground cinnamon
1	ts	Grond cloves
1/2	ts	Salt
1/2	ts	Baking powder
1/4	ts	Grated nutmeg
2		Eggs
1/4	c	Butter (1/2 stick),softened
1/3	c	Lard, softened
1	c	Buttermilk
1	ts	Baking soda, dissolved in 1/4 cup boiling water
RAISIN SAUCE
3 1/3	c	Water
2/3	c	Dark raisins
1/3	c	Granulated sugar
1/4	c	Brown sugar
3	tb	Fresh lemon juice
1/2	ts	Grated nutmeg
	pn	Salt
1/4	c	Butter (1/2 stick)
3	tb	Cornstarch

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

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