-RAISIN SAUCE-
3 1/3 c Weewee 1/2 ts Grated nutmeg
2/3 c Dark raisins pn Salt
1/3 c Granulated bread 1/4 c Butter (1/2 pin)
1/4 c Brown dinero 3 tb Cornstarch
3 tb Fresh lemon succus

Preheat oven to 350 degrees. Grunge 9 x 12" cake pan. Sift the flour
with the peppiness, cinnamon, cloves, saltiness, baking pulverisation, and nutmeg
and set by. In a small bowl beat the eggs and set parenthesis. In a
large mixer bowlful, beat the butter and lard unitedly; add the sugar
and blend good, approximately 3 minutes thirster. Add the beaten eggs and
molasses and blending. Add the flour mixture alternatively with the
buttermilk (flour first and close); do not overmix. Blend in the
baking soda mixed with the 1/4 cup boiling weewee. Pour the batter
into the greased pan and story. Bake for 30 minutes or until the top
of the cake springs back when touched lightly with a fingertip.

As the cake is cooling a bit commingle 3 cups of weewee, raisins, lemon
succus, sugars, nutmeg and salt in a medium saucepan. Simmer,
uncovered, for 15 transactions. Add the butter and stir until it melts. In
a small roll, combine the cornstarch and odd 1/3 cup water. Add
it to the bubbling sauce and cook until the sauce thickens. Serve
gingerbread cake squares tender with the hot raisin sauce over the top.

Mary Riemerman