Ingredients
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1 1/2 cups all-purpose flour
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1/2 cup granulated sugar
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1/2 tsp baking soda
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1 tsp ground cinnamon
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1 tsp ground ginger
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1/4 tsp ground cloves
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1/8 tsp grated nutmeg
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1/2 cup unsulphured molasses
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1/2 cup buttermilk
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1/4 cup canola oil
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1 egg
For Golden Raisin Sauce:
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1 1/2 cups water
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1 cup golden raisins
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1/4 cup brown sugar, lightly packed
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1/2 tsp ground cinnamon
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1/4 tsp lemon zest
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1 tbsp cornstarch
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1 tbsp lemon juice
Steps
1
Preheat oven to 350°F. Coat an 8x8 inch pan with cooking spray. In a large bowl, sift together flour, sugar, baking soda, cinnamon, ginger, cloves and nutmeg. In another bowl whisk together molasses, buttermilk, oil and egg. Add liquids to dry ingredients and whisk to blend. Pour batter into prepared pan. Bake for 30 minutes or until cake tester inserted in center comes out clean. Remove from oven and place on rack to cook.
2
Combine water, raisins, sugar, cinnamon and zest. Bring to a boil, reduce heat and simmer for 15 minutes. Combine cornstarch with lemon juice and add to sauce while stirring. Continue to cook, stirring, until thickened. Serve warm over gingerbread.
