You are here

Raisin Sour Cream Gingerbread

Chef.at.Home's picture
Ingredients
  Seedless raisins 2⁄3 Cup (10.67 tbs)
  Sour cream 1 Cup (16 tbs)
  Melted shortening 5 Tablespoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Light molasses 1⁄2 Cup (8 tbs)
  Eggs 2
  Sifted flour 3 1⁄2 Cup (56 tbs)
  Salt 1 Teaspoon
  Baking soda 2 Teaspoon
  Powdered ginger 2 Teaspoon
  Powdered cinnamon 2 Teaspoon
  Butter/Shortening / margarine 2 Teaspoon (extra, for greasing pans)
Directions

1. Start oven, set at Moderately Hot, 400° F. Grease 2 loaf pans, about 11 by 7 by 1 1/2 inches.
2. Pour boiling water over the raisins and let stand 5 minutes; drain and let cool. (If seeded raisins are used, cut in halves with scissors.)
3. Combine the cream, butter, sugar, molasses and eggs and beat well.
4. Sift the flour with the salt, soda and spices. Add to the creamed mixture and beat well. Add the raisins and mix. Pour into the loaf pans.
5. Bake about 25 minutes, or until top is crusty. This gingerbread may be reheated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Raisin
Cook Time: 
25 Minutes

Rate It

Your rating: None
4.438235
Average: 4.4 (17 votes)