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Gingerbread Cake with Yogurt Cream View Larger

Gingerbread Cake with Yogurt Cream


  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1 cup molasses
  • 1 1/2 cups plain yogurt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • 3 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 4 eggs, beaten

  • Yogurt Cream:
  • 1 cup well-chilled heavy cream
  • 2 1/2 Tablespoons confectioner's sugar
  • 1/2 cup plain yogurt
  • 1/2 cup Stonewall Kitchen Lemon Pear Marmalade


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream the butter and sugar together.
  3. Add the molasses and mix well. Stir in yogurt.
  4. In a separate bowl sift together flour, baking soda, ginger and cinnamon.
  5. Gradually stir dry ingredients into yogurt mixture. Stir in eggs.
  6. Pour the batter into a well-greased 9x13-inch pan
  7. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool slightly.
  8. In a large bowl, beat cream with confectioner's sugar until it holds soft peaks and beat in yogurt and jam.
  9. Serve gingerbread warm or at room temperature. Top with yogurt cream.


Sorry, Lemon Pear Marmalade is unavailable.

Lemon Pear Marmalade
Lemon Pear Marmalade Item: 101302 $7.95