Gingerbread Cakes with Apple Raisin Syrup

Syrup:

2 C apple cider
1/4 C sugar
1/4 C brown sugar
1/2 C corn syrup
1/4 Tsp ground cloves
2 C peeled and chopped apples
1/4 C raisins

2 C all-purpose flour
2 Tbsp brown sugar
2 Tbsp baking powder
1/4 Tsp salt
1 1/2 Tsp ground ginger
1/4 Tsp ground cloves
1/2 Tsp grated nutmeg (freshly grated preferred)
2 eggs
1/4 C molasses
1 1/4 C buttermilk
2 Tbsp corn oil

First, we get the syrup going. In a medium saucepan, combine the cider, sugar, brown sugar, corn syrup, and cloves. Mix well, and bring to a boil. Lower heat, and simmer until slightly thickened and syrupy, about 15 minutes. Add the apples and raisins, cook about 3 more minutes. Keep warm until served. Note that the syrup will still be rather runny at this point, due to the fact it's warm - it won't look as thick as the pancake syrup you're used to.

Then, the cakes. Combine the flour, brown sugar, baking powder, salt, ginger, cloves, and nutmeg in a mixing bowl. In a seperate bowl, combine the eggs, molasses, and buttermilk. Beat until well combined. Stir the liquid mixture into the dry ingredients, and stir until they're just combined together. Add the corn oil, and stir.

Heat a non-stick or lightly greased skillet or griddle over medium high heat. Ladle on the batter (which will be thick), forming cakes about 3-4 inches in diameter. Cook until small bubbles form, and the edges of the cakes begin to brown - usually about 2 to 3 minutes. Turn over, and cook for another 1-2 minutes, until the cakes are cooked through.

Put onto plates, spoon the warm syrup over the top, and serve.

Makes 4-6 servings.

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