1 cup (2 sticks) butter, softened
1 cup light brown sugar
1 cup molasses
1/2 cup warm milk
2 tbsp. powdered ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. mace
1/4 cup brandy
3 cups all-purpose flour
3 large eggs, well beaten
1/4 cup orange juice
2 tbsp. orange rind, grated
1 tsp. baking soda
1/4 cup warm water
1 cup raisins mixed with 1 tbsp. all-purpose flour
1 cup dairy sour cream

Preheat oven to 350°F.

Cream butter and sugar until fluffy. Add molasses, milk and spices; beat well. Add brandy. Alternate adding flour and beaten eggs on low speed of your electric mixer.

Add orange juice and rind. Add baking soda dissolved in warm water; beat well. Flour raisins with 1 tablespoon flour and fold into batter. Stir in dairy sour cream.

Bake at 350°F for 35 to 45 minutes in a 9x13-inch pan. Serve with lemon sauce (see below) or whipped cream.

LEMON SAUCE:

3 tbsp. cornstarch
1 cup granulated sugar
2 cups boiling water
juice and grated rind 1 lemon
1 tsp. butter

Combine cornstarch and sugar; add boiling water. Cook over medium heat 8 minutes, stirring constantly. Add lemon juice, rind and butter. Cook briefly. Serve over warm gingerbread.

Note: If it seems too thick, add a little more water.