Gingerbread Cake with Yogurt Cream

ingredients

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

Yogurt Cream:

• 1 cup well-chilled heavy cream
• 2 1/2 tablespoons confectioners’ sugar
• 1/2 cup plain yogurt
• 1/2 cup Stonewall Kitchen Lemon Pear Marmalade

directions

1. Preheat the 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 9 x 13 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 confectioners’ sugar until it hold soft peaks and beat in yogurt and jam.
9. Serve gingerbread warm or at room temperature. Top with yogurt cream.