Scots often serve butter and orange marmalade with gingerbread — this recipe goes a step further by incorporating marmalade into the batter.
Recipe information
Yield
Makes 18 pieces
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
Step 2
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.
Step 3
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.)
Step 4
Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.
