This cake is very moist.  It may sink a little in the centre.  Good served with lemon sauce or ice cream.

• 1½ cups (375 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• ½ tsp (2 mL) salt
• 2 tsp (10 mL) ground ginger
• ½ tsp (2 mL) ground cardamom
• ¼ tsp (1 mL) ground black pepper
• 1 cup (250 mL) golden raisins
• ¼ cup (60 mL) unsalted butter
• ¼ cup (60 mL) applesauce
• 3 tbsp (45 mL) finely chopped crystallized ginger
• ½ cup (125 mL) dark brown sugar
• ½ cup (125 mL) maple syrup
• ½ tsp (2 mL) grated lemon rind
• 2 eggs (room temperature)
• ½ cup (125 mL) milk

Syrup

• ½ cup (125 mL) sugar
• ½ cup (125 mL) water
• 1 tbsp (15 mL) grated ginger

Preheat oven to 350°F (180°C).

Line the base of an 8-inch (20-cm) square buttered cake pan with parchment paper.

Sift together first 7 ingredients into a large bowl. Stir in raisins and set aside.

Place butter, apple sauce, crystallized ginger, brown sugar, maple syrup and lemon rind in a pot over medium heat and gently heat until butter is melted and sugar is dissolved.

Beat together eggs and milk. Set aside.

Add sugar mixture to dry ingredients and stir together. Beat in egg/milk mixture. Batter will be very thin. Spoon into prepared pan and bake for 30 minutes or until a cake tester comes out clean.

Combine sugar, water and grated ginger in a small pot over medium heat. Stir until sugar is dissolved. Turn heat to medium-high, bring to a boil and boil for 4 to 5 minutes or until slightly syrupy. Set aside.

Let cake cool in pan for 10 minutes. Remove from pan, peel off parchment paper and set on a rack over a baking sheet. Use a skewer to punch holes and brush with ginger syrup. Cut into squares and serve with whipping cream or lemon sherbet.  Serves 8 

Adapted from LCBO Holiday Recipes