Old Fashioned Gingerbread Cake

Infused with old-fashioned goodness, our dense gingerbread cake is topped with finger licking good lemon pear cream cheese icing.

ingredients

Gingerbread Cake:
• Nonstick vegetable spray
• 2 1/3 cups sifted flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 eggs, beaten
• 3/4 cup dark brown sugar
• 3/4 cup molasses
• 3/4 cup melted butter
• 1 cup boiling water
Frosting:
• 6 ounces cream cheese
• 2/3 cup Stonewall Kitchen Lemon Pear Marmalade

directions

1. Preheat oven to 325 degrees F. Spray a 9 X 9-inch square pan with vegetable spray. Line bottom with parchment paper and spray again.
2. Blend flour, baking soda, baking powder and salt together. Add ginger, cinnamon, nutmeg and cloves and sift.
3. In a separate bowl, combine eggs with brown sugar, molasses and butter. Sift flour-spice mixture into bowl with eggs and sugar and stir to blend. Add boiling water and stir until batter is smooth.
4. Scrape mixture into prepared pan and bake until center springs back when lightly touched and a knife comes out clean when inserted into center, about 40 minutes. Remove and let cool on a rack.
5. While cake is baking, combine cream cheese with Lemon Pear Marmalade and refrigerate until needed.
6. When cake is cool, invert cake onto a plate and peel off parchment. Spread icing over cake, cut into 16 squares and serve.