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gingerbread and lemon raisin sauce

(5 ratings)
JODIE57 avatar
Blue Ribbon Recipe by
JoSele Swopes
@JODIE57
DELTA, CO

This is one of our fall favorites. I always make a hot Lemon Raisin Sauce to go on top. Sometimes I add a little whipped cream. It is best served with the hot Lemon Raisin Sauce -a little tart and a little sweet. This is a 4th generation recipe. It never lasts long around our house.

Blue Ribbon Recipe

Nothing screams the holidays like the aroma of warm gingerbread baking in the oven. These little muffins are fantastic. One bite and you’ll see why they’ve been in JoSele’s family for many generations. The spices have a great balance with one another—ginger and molasses shine the most. The lemon raisin sauce is buttery, sweet and a must on top of these muffins. We also enjoyed a bit of whipped cream along with the sauce. These just melt in your mouth!

— The Test Kitchen @kitchencrew
(5 ratings)
yield 12 or more
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For gingerbread and lemon raisin sauce

  • GINGERBREAD CAKE
  • 2 c
    all-purpose flour
  • 1 tsp
    salt
  • 1 tsp
    baking soda
  • 1 tsp
    ground ginger
  • 1 tsp
    cinnamon
  • 1/2 tsp
    ground cloves
  • 1/2 c
    brown sugar, firmly packed
  • 3/4 c
    molasses, dark
  • 1/2 c
    unsalted butter, melted or shortening softened
  • 2 lg
    eggs, well beaten
  • 2 Tbsp
    apple cider vinegar
  • 1 c
    water, hot
  • LEMON RAISIN SAUCE
  • 1 c
    unsalted butter, melted
  • 2 Tbsp
    lemon juice concentrate
  • 1 1/2 c
    boiling water, separate 1/2 cup
  • 2 Tbsp
    cornstarch
  • 2 c
    powdered sugar
  • 1/2 c
    raisins (soak to plump) or cranberries
  • WHIPPED CREAM
  • 1/2 c
    heavy cream, cold
  • 2 tsp
    sugar

How To Make gingerbread and lemon raisin sauce

  • Greased red muffin tins on a stove.
    1
    Preheat oven to 350*. Lightly grease and flour muffin tins or 9-inch cake pan. Pay attention to your altitude.
  • A bowl of sifted flour.
    2
    Sift the flour, ginger, baking soda, cinnamon, cloves, and salt into a medium bowl.
  • Creamed butter in a clear bowl.
    3
    In a small bowl with an electric mixer, beat the butter for 1 minute or until light and fluffy. Add the brown sugar and beat again for 1 minute or until light in color. Add the egg and beat for another minute until it's well combined, scraping down the sides and bottom of the bowl. Add the apple cider vinegar and mix well. Pour the molasses into the bowl slowly, beating all the while.
  • Flour incorporated into creamed butter.
    4
    Add half of the dry ingredients and fold together with a spatula. Add the remaining dry ingredients and fold together again.
  • Batter in a clear bowl.
    5
    Pour in the hot water and fold gently just until the water is well mixed in and there are no more thick lumps of batter and batter is smooth.
  • Muffin tins placed in oven.
    6
    Fill the tins 3/4 full or pour and spread evenly into prepared cake pan. Bake in muffin tins for about 16 to 20 minutes, until a toothpick inserted in the center comes out clean. Or bake in cake pan approximately 25 to 30 minutes or till a toothpick inserted comes out clean.
  • Gingerbread muffins on a wire rack to cool.
    7
    Cool the muffin tins or cake in the pan for 5 minutes, then tip out muffin tins on a wire rack to finish cooling. The cakes are delicious served slightly warm from the oven.
  • Water and lemon juice in a bowl.
    8
    While the cakes are baking, prepare the Lemon Sauce. In a small saucepan add the sugar, 1 cup of boiling water, and the lemon juice. Whisk together.
  • Wooden spoon and pot on the stove.
    9
    Simmering water at medium-low heat for 15 minutes, or until the sauce coats the back of a spoon, whisking constantly.
  • Lemon sauce in a bowl with a whisk.
    10
    After the sauce has cooled slightly, whisk in the melted butter. In a shaker place 2 tbsp of cornstarch and 1/2 cup of cold water. Shake until there are no lumps. Pour into sugar mixture slowly while whisking mixture a little at a time till you have a sauce consistency. You may not use all of the cornstarch mixture.
  • Raisins being poured into a lemon sauce.
    11
    Drain raisins or cranberries and add to the lemon sauce. Continue to cook for 2 minutes whisking constantly so it won't scorch. If you make the sauce before you are ready to use it, place a lid directly on the pan to keep a skin from forming. Leftovers can be chilled and stored in the refrigerator for up to 2 weeks.
  • Whipped cream.
    12
    Prepare the whipped cream: In a medium bowl combine the cold cream and 2 teaspoons of sugar. With an electric mixer, whip the cream until soft peaks form. Do not over whip. Keep the cream chilled until ready to serve. Top with a dollop of whipped cream and serve.
  • Gingerbread cakes with lemon raisin sauce.
    13
    To serve: Lemon raisin sauce should be warm and spoon over gingerbread. Enjoy!
  • Gingerbread cakes with lemon raisin sauce and whipped cream on top.
    14
    You may use one or both toppings.
  • 15
    This makes a great winter dessert. Store any leftover cake at room temperature wrapped tightly in plastic.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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