Raisin Ginger Breads
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
50
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cups
All-Purpose Flour1.5 tsps
Baking Soda3 tsp
Salt1 tbsp
Ground Ginger2 tsps
Cinnamon3 large
Egg1 cup
Sour Cream2 cups
RaisinDirections:
1
Into a bowl sift together the flour, the baking soda, the salt, the ginger, and the cinnamon
2
In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the eggs, 1 at a time
3
In a small bowl whisk together the sour cream and the molasses
4
Add the flour mixture to the butter mixture alternately with the molasses mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the raisins
5
Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F
6
Oven for 35 to 40 minutes, or until a tester comes out clean
7
Remove the breads from the pans and let them cool, right sides up, on a rack
8
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month
9
Into a bowl sift together the flour, the baking soda, the salt, the ginger, and the cinnamon
10
In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the eggs, 1 at a time
11
In a small bowl whisk together the sour cream and the molasses
12
Add the flour mixture to the butter mixture alternately with the molasses mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the raisins
13
Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F
14
Oven for 35 to 40 minutes, or until a tester comes out clean
15
Remove the breads from the pans and let them cool, right sides up, on a rack
16
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month