Sour Cream Gingerbread

2/3 c. seedless raisins
1 c. sour cream
5 Tbsp. shortening or butter, melted
2/3 c. sugar
1/2 c. light molasses
2 eggs
3-1/2 c. sifted flour
1 tsp. salt
2 tsp. baking soda
2 tsp. powdered ginger
2 tsp. powdered cinnamon
Extra shortening for greasing pans

Start oven and set at 400ºF. Grease two 11”x7”x1-1/2” pans. Pour boiling water over the raisins and let stand for 5 minutes; drain and let cool. (If seeded raisins are used, cut in half with scissors.) Combine the cream, butter, sugar, molasses and eggs and beat well. 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. Bake about 25 minutes or until top is crusty. Prep time: 40 minutes. Serves 12-16. This gingerbread may be reheated.
Optional: Serve with whipped cream for topping.

Recipe Submitted by Marilyn Risnes, Clarissa, MN

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