Recipe: Raisin Gingerbread

RAISIN GINGERBREAD

2 1/2 cups all-purpose flour, sift before measuring
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg (or mace)
1/4 tsp salt
1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 cup light molasses
3/4 cup hot water
1/2 cup seedless raisins
Confectioner's sugar or whipped cream (optional, for serving)

Preheat oven to 375 degrees F. Grease well and flour a 13x9x2-inch pan.

Sift flour with baking soda, spices and salt; set aside.

In a large bowl of electric mixer, at high speed, beat butter, sugar and eggs until smooth and fluffy - about 5 minutes.

At low speed, beat in molasses and hot water. Add flour mixture, beating just until it is smooth. Add the raisins. Turn batter into prepared pan.

Bake 45-50 minutes, or until cake tester inserted in center comes out clean. Cool partially in pan on wire rack.

Cut into 12 rectangles while still warm. Serve cake plain, sprinkled with confectioner's sugar or with whipped cream, if desired.

Makes 1 (13x9-inch) cake
Source: Magazine recipe clipping