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Gingerbread with Pecans and Raisins

Gingerbread with Pecans and Raisins


I have always loved gingerbread since I was a kid. This is a soft spongy, cake type gingerbread and I have made this version with light cream cheese replacing some of the butter and added crushed pecans and juicy raisins for a great texture. This is definitely my favourite gingerbread recipe!

Gingerbread with Pecans and Raisins Recipe

INGREDIENTS:

  • 2½ cups (284 gm) white all purpose flour
  • 1 tsp (5 ml) baking soda
  • 1½ tsp (8 ml) ground ginger
  • 1/2 tsp (3 ml) nutmeg
  • 1 tsp (5 ml) ground cinnamon
  • 1/4 tsp (1.5 ml) salt
  • 2/3 cup (170 gm) butter, softened
  • 1/3 cup (80 gm) cream cheese
  • 1 cup (240 gm) white sugar
  • 3 eggs
  • 1 cup (250 ml) light molasses
  • 3/4 cup (180 ml) hot water
  • 1/2 cup (95 gm) crushed pecans
  • 1/2 cup (140 gm) raisins

    • METHOD:

    Heat oven to 325°F or 160°C.

    Grease and flour a 13x9x2" baking pan. (33x23x5 cm)

    Sift together the flour, baking soda, spices and salt and set aside.

    Cream butter and cream cheese in a large mixer bowl with the sugar, add eggs and beat until smooth and fluffy.

    Beat in the molasses and hot water at low speed and then gradually add the flour mixture, beating until smooth.

    Add the raisins and pecans and stir to mix.

    Pour into the baking pan and cook for 45 - 60 minutes until a toothpick inserted in the middle comes out clean.

     

     


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