Gingerbread With Raisins
Although this is called gingerbread, it’s more cake-like. Very, very good!
It’s adapted from a recipe from the book, Spoonbread and Strawberry Wine.
2 eggs
1/2 c sugar
1/2 c molasses
3/4 c melted canola butter or regular Smart Balance spread
1 1/4 c whole wheat pastry flour
1 1/4 c white flour
2 tsps baking powder
2 tsps powdered ginger
1 1/2 tsp cinnamon
1/2 tsp powdered cloves
1/2 tsp powdered nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 c boiling water
1/3 c raisins
Beat eggs and blend in sugar, molasses and canola butter or Smart Balance. Sift together the dry ingredients. Alternate adding the dry ingredients with the boiling water to the batter and beat until smooth.
Pour into greased 9-inch baking pan. Bake at 350 degrees for 30 to 40 minutes. Serve warm with whipped cream.
