Gingerbread Cake With Rum Raisin Sauce

“This is a recipe adapted from a Marcia Adams cookbook..from Conners Prairie. The cake is soft, thick and finely textured and the rum raisin sauce is absolutely delightful..this recipe is from 1836”

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. Sift the flour with the ginger, cinnamon, cloves, salt, baking powder and nutmeg and set aside.
  3. In a small bowl, beat the eggs and set aside.
  4. 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.
  5. Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water.
  6. Pour the batter into a greased 9" square pan and spread it out evenly.
  7. Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger.
  8. While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, nutmeg and salt in a medium saucepan.
  9. Simmer, uncovered for 15 minutes. Add the butter and stir until it melts.
  10. In a small bowl, combine the cornstarch and remaining 1/3 cup water.
  11. Add it to the bubbling sauce and cook until the sauce thickens.
  12. Serve hot over squares of warm gingerbread.
  13. NOTE**Both gingerbread and sauce can be reheated in a microwave.

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