Preparation Info

Gingerbread Cake with Yogurt Cream

Made With Our

Lemon Pear Marmalade

$7.95
Item: 101302

Ingredients

  • 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

Directions

  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.