Rich and Sticky Gingerbread with Marmalade

1. 1

   Preheat oven to 325F.

2. 2

   Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.

3. 3

   Sift flour and ground ginger into medium bowl.

4. 4

   Using electric mixer, beat butter in large bowl until fluffy.

5. 5

   Beat in molasses.

6. 6

   Beat in flour mixture in 3 additions alternately with eggs, 1 at a time.

7. 7

   Beat in marmalade, then raisins, and crystallized ginger.

8. 8

   Transfer to prepared baking pan.

9. 9

   Bake cake until tester inserted into center comes out clean, about 38 minutes.

10. 10

    Cool cake completely in pan on rack.

11. 11

    (Can be made 1 day ahead.

12. 12

    Cover and let stand at room temperature.)

13. 13

    Cut cake into 9 squares.

14. 14

    Cut each square in half, making eighteen 1 1/2x3-inch pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.