Ginger Mounds

Preheat your oven to 350°F (175°C) and lightly grease a baking sheet or line it with parchment paper. Gather and measure all ingredients before beginning.

Place the raisins in a small bowl and cover them with warm water, allowing them to soak and plump up. Let them rest for about 10 minutes, then drain and pat dry.

Roughly chop the almonds into coarse pieces using a sharp knife or pulse briefly in a food processor. Set aside, reserving a few whole almonds for topping if desired.

Prepare the ginger cake batter by combining butter, sugar, eggs, flour, ground ginger, and a splash of water until a smooth, thick batter forms. Fold in the chopped almonds and drained raisins until evenly distributed.

Using a large spoon or ice cream scoop, portion the batter onto the prepared baking sheet, spacing each mound at least 2 inches apart to allow for spreading.

Press a whole almond gently onto the top of each mound for decoration, if desired. Place the baking sheet in the preheated oven.

Bake the ginger mounds for 18 to 22 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.

Remove the mounds from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.