Crosbys Orange Marmalade Gingerbread Recipes

MARMALADE GINGERBREAD

Marmalade Gingerbread image

Make and share this Marmalade Gingerbread recipe from Food.com.

Provided by Elly in Canada

Categories Breads

Time 55m

Yield 1 8" cake, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup butter
1/4 cup brown sugar, lightly packed
1 egg
1/4 cup orange marmalade
1/2 cup molasses
2/3 cup boiling water

Steps:

In a bowl, mix together first 7 ingredients, set aside.
In another bowl, cream butter, blend in sugar, egg, marmalade and molasses.
Add flour mixture to creamed mixture, stir to combine.
Stir in boiling water, batter will be smooth.
Pour batter into a 8" square cake pan which has been lined with greased parchment paper.
Bake in 325F degree oven for 45-50 minutes.
Best served warm.
I have served this as a dessert topped with whipped cream! Yummy!

Nutrition Facts : Calories 344.8, Fat 8.9, SaturatedFat 5.2, Cholesterol 55.6, Sodium 448.3, Carbohydrate 63.3, Fiber 1.1, Sugar 32.6, Protein 4.4

RICH AND STICKY GINGERBREAD WITH MARMALADE

Rich and Sticky Gingerbread with Marmalade image

Categories Bread Egg Ginger Dessert Bake Christmas Raisin Molasses Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 18 pieces

Number Of Ingredients 8

Ingredients

1 2/3 cups self-rising flour
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup robust-flavored (dark) molasses
2 large eggs
1 cup orange marmalade
1/2 cup golden raisins
1/3 cup chopped crystallized ginger (about 2 ounces)

Steps:

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.

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