Gingerbread cake with buttery raisin caramel sauce

I grew up eating gingerbread cake with whipped cream. I love it, especially on a cold day. Last weekend I made a batch that came out great. The cake was so moist and spicy, but not overly sweet. Instead of putting cream on it, I experimented around with making a sweet buttery raisin sauce to go on it and the result was fantastic. It got two thumbs up from all the taste testers in our household, and I found that over the next few days it reheats nicely for snacking. The cake portion of the recipe I pulled out of Taste of Home.

1/2 cup shortening
2 tablespoons sugar
1 tablespoon brown sugar
1 egg
1 cup hot water
1 cup molasses
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/8 teaspoon ground nutmeg

In a large mixing bowl, cream the shortening and sugars. Add egg; mix well. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture. Pour into a greased 9-in. square baking pan. Bake at 350° for 33-37 minutes or until a toothpick inserted near the center comes out clean.

Sauce:

3 T. butter

1/4 cup brown sugar

3 T. honey

1/4 cup cream

1 t. vanilla

1/4 cup golden raisins

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, cream and vanilla and bring to a simmer. Add the raisins and simmer for 3-5 minutes. Remove from heat and serve a generous spoonful over a slice of warm gingerbread (it soaks in nicely if you pour it over the cut surface of the cake instead of on top).