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Ingredients
| self-rising flour (sifted): 1 2/3 cups |
| ground ginger: 1 1/2 tsp |
| unsalted butter: 1/2 cup (at room temperature) |
| molasses: 2/3 cup |
| eggs: 2 (large) |
| orange marmalade: 1 cup |
| golden seedless raisins (not packed): 1/2 cup |
| candied ginger (chopped): 1/3 cup |
Sticky Gingerbread With Marmalade
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
18 serving(s)
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- Preheat oven to 325 degrees F.
- Butter and flour a 9x9x2-inch metal baking pan.
- Line bottome with parchment paper.
- Sift flour and ginger into a medium bowl.
- Using an electric mixer, beat butter in a large bowl until fluffy.
- Beat in molasses.
- Beat in flour mixture in 3 additions, alternately with eggs, one at a time.
- Beat in marmalade, then raisins and crystallized ginger.
- Transfer to baking pan.
- Bake cake until tester (toothpick) inserted in center comes out clean, about 38 minutes, depending on oven temperature.
- Cook cake completely in pan on rack.