Rich and Sticky Gingerbread with Marmalade
- Preparing Time: -
- Total Time: -
- Served Person: Makes 18 pieces
- 2 large eggs
- 1 1/2 teaspoons ground ginger
- 1/2 cup golden raisins
- 1 cup orange marmalade
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 37 g(12%)
- Cholesterol 34 mg(11%)
- Fat 6 g(9%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 3 g(17%)
- Sodium 165 mg(7%)
- Calories 201
Preparation Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper. Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan. Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.
Preparation Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper. Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan. Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.
