Gingerbread With Raisin Sauce

• 2-1/2 cups shortening
• 2-1/2 cups sugar
• 8 eggs
• 5 cups molasses
• 10 cups all-purpose flour
• 3 tablespoons ground cinnamon
• 2 tablespoons baking powder
• 2 tablespoons ground ginger
• 2-1/2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups water
• 2-1/2 cups packed brown sugar
• 1/2 cup plus 2 tablespoons sugar
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 8 cups water
• 3 cups golden raisins
• 1/2 cup plus 2 tablespoons butter

1. In a very large bowl, cream the shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine flour, cinnamon, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with water. Mix well.
2. Transfer to four greased 13-in. x 9-in. baking pans. Bake at 350u0b0 for 30-40 minutes or until a toothpick comes out clean. Cool on wire racks.
3. For sauce, in a Dutch oven, combine the sugars, flour and salt. Gradually stir in water. Bring to a boil, stirring constantly. Reduce heat; add raisins. Simmer for 10 minutes or until raisins are plump, stirring occasionally.
4. Remove from the heat. Stir in butter until melted. Serve warm with gingerbread.

shortening, sugar, eggs, molasses, flour, ground cinnamon, baking powder, ground ginger, baking soda, salt, water, brown sugar, sugar, flour, salt, water, golden raisins, butter

Taken from www.tasteofhome.com/recipes/gingerbread-with-raisin-sauce/ (may not work)