Preparation Info

Old Fashioned Gingerbread Cake

Made With Our

Lemon Pear Marmalade

Item: 101302


    For Cake:
  • Nonstick vegetable spray
  • 2 1/3 cups flour, sifted
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ginger
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 eggs, beaten
  • 3/4 cup dark brown sugar
  • 3/4 cup molasses
  • 3/4 cup melted butter
  • 1 cup boiling water

  • For Frosting:
  • 6 ounces cream cheese
  • 2/3 cup Stonewall Kitchen Lemon Pear Marmalade


  1. Preheat oven to 325 degrees F. Spray a 9x9-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.