Wednesday, October 30, 2013

Gingerbread With Rum-Soaked Raisins

This recipe is a variation of one from Barefoot Contessa: Back to Basics. I made a few changes based on what I had on hand. It comes together in a snap and smells like the holidays. Yummy!
1/4 cup dark run
1/2 cup raisins
1/2 cup butter
1 cup unsulfured molasses
1 cup sour cream
Zest from 1 orange
2 1/3 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. allspice
1 cup powdered sugar
Juice from 1 orange

1. Combine rum, raisins, and next 2 ingredients in a small saucepan, and bring to a boil. Cook, stirring constantly, until butter melts and mixture is combined. Pour into a mixing bowl. Add in sour cream and next 7 ingredients. Beat until mixture is smooth and creamy. Pour into a lightly greased 8-inch-square pan.
2. Bake at 350° for 30 to 35 minutes or until done. Remove from oven, and allow to cool completely.
3. Stir together powdered sugar and orange juice. Pour over top of cooled gingerbread. Cut into squares to serve.

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