Gingerbread With Pecans and Raisins |
|
 |
Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
This makes a soft, spongy, cake-like gingerbread. From robertsplace.ca, a great source for British recipes. Ingredients:
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 |
Directions:
1. Preheat oven to 325°F.
2. Grease and flour a 9x13 baking pan.
3. Mix together in a bowl the flour, soda, ginger, nutmeg, cinnamon and salt. Mix well.
4. With a mixer, cream together the butter and cream cheese with the sugar. Add the eggs, one at a time until smooth and fluffy.
5. 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.
6. By hand, mix in the pecans and raisins with a large spoon.
7. Pour batter into baking pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
8. Cool well before slicing.
|
|