Experience the perfect blend of flavors with gingerbread cake featuring rum-soaked raisins and crystallized ginger. This twist on classic gingerbread will leave you craving more!
Preheat the oven to 350° F. Grease and line an 9 x 9 inch cake pan with parchment paper. Lightly oil the parchment. This will make removing the cake from the pan really easy.
Place the rum, orange juice or water and raisins in a microwave safe cup or bowl. Microwave for 1 minute. Then set aside to cool and plump the raisins.
Pour the melted butter and molasses into the bowl of an electric mixer fitted with a paddle attachment. Mix in the rum extract, egg, and milk.
Sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl.
With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.
Drain the raisins and add them along with the crystallized ginger to the mixture. Pour into the prepared pan and bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Set aside to cool completely.
When the cake has cooled, cut into squares and dust with powdered sugar. Serve with a dollop of fresh whipped cream.